I just changed smokers and came up with leathery skin sausage.
I used water pan during the process at 180F.
I believe it is the heavy smoke i used at 180F for 5 hrs.
Should have been light smoke .
I am believing too much smoke caused it.
I usually smoke at 160F 4 hrs. then 200F for 1 hr.
Did not do this and smoked for 5hrs 180 and 200 at 1 hr full smoke.