I attempted my first smoked sausage yesterday. I used the edible collagen casings made for smoking. I smoked the sausage at 200F for aprox. 3 hours (internal temp reached 165F). When I took it out there was a lot of liquid fat build up on the inside of the casing. It has now cooled and I have a band of solid fat around the outside of the sausage just under the casing. How do I avoid this from happening in the future? It happened with both my pork and beef sausage.
Thank you in advance.