First, THANK YOU to all who have served our Country! I too had pulled three Tours in the AOR of SWA; The last being in Baghdad for six months. As for my question: A neighbor (ScottNumber1) and I used Cabelas' bologna premixed seasonings on sixty lbs of venison/pork mix. I followed the directions, smoked until 155 internal temp. After we cooled it properly and let it rest, we cut one open and found it to be mushy. It tasted okay but sure was mushy. Like dog food. I then waited a few days and had them sit in the fridge unwrapped- I cut one open and still mushy. Can I resmoke? cook in the oven or what can I do?