- Apr 16, 2013
- 6
- 10
Hi I am very new at smoking snack sticks I used about 6 pounds of venison and 3 of pork shoulder scraps. Used lem seasonings and caseings I smoked at around 180 and the casings didn't exactly adhere to the meat there soggy you could say the meat flavor is great just wondering how to get the casing to adhere to the meat and not get wrinkles and soggy texture. Thanks for any help