jmk51621 Couple of things you might have done wrong.

1. Your meat block was to fat
2. You under mixed the batter and did not extract enough
   protein. Your batch was not sticky enough.
3. Your meat temperature was too warm, got to keep
   below 40 degrees during entire mixing procedure.
4. Your smoker was too warm when you put meat in it,
   and got too hot too quick. It did not give the protein
   enough time to set up before you started cooking it.
5. Also, you need to let the sausage set at room temp
   for 15 to 20 minutes or longer before you drown it in ice water.
   The ice shocks the sausage when it is 150 to 160
   degrees. This will really make it wrinkle
6. Try a longer, cooler, cooking cycle. Low and slow.

It looks completley overcooked like an internal temp of 170 degrees

YOU JUST AS WELL THROW OUT THE FIRST BATCH. YOU
CANNOT GRIND THE ENCAPSULATED CITRIC ACID. YOU HAVE RUPTURED THE CAPSULES AND RELEASED THE ACID INTO THE MEAT MIXTURE AND IT RUINED THE PROTEIN
COAGULATION. jUST MIX THE ACID IN AFTER YOUR FINAL GRIND.

SAME REPLY FOR MR. SWEENEY. ALSO, YOU DID NOT LIST ADDING PINK CURE (SODIUM NITRITE). LOOKS LIKE YOU GROUND THIS MEAT
ONE OR TWO TOO MANY TIMES. MADE MUSH OUT OF IT