I tried making a 15 pound batch of summer sausage. I used High Mountain and followed the recipe which was to mix, refridgerate for at least 12 hours and the cook as follows: 1 hour at 120 1 hour at 140 .5 hours at 160 finish at 180 until internal temp is 156. I did this and right now the sausages are cooling down. My question is regarding the amount of grease that came out the back of my MES. I thought that the lower temps would keep the fat from melting but I had a mess. Did I have the temp too high?