Need some troubleshooting advice. I’ve been making venison summer sausage with 50/50 pork butts. I’m mixing until I get good protein extraction, adding sodium phosphate, encapsulated citric acid & binders. I’ve got an electronic meat thermometer so I can monitor my temperature which I’m cooking to 155-160 internal temperature. After I reach temp I’m submerging in ice water for about 10 minutes. They taste great and the casing comes off easy but it looks like they are “shrinking” a little and I get a wrinkled final product. Any ideas on where I’m going wrong?
I’ve been cooking in a propane cabinet smoker (I’m thinking this is part of my issue, as I can’t get good humidity from my water pan), I just ordered a new PK 100 smoker today.