Well, I am new here and hoping to hear some ideas where I went wrong. I did a 5lb batch of venison sticks, 4lbs venison, 1 lb pork fat trimmings. Everything went well except for the final product, taste great, did not look right, ended up with liquid pockets (assuming fat).
So, I started my MES and set the temp to 110 degrees, hung the sticks for 2 hours, then bumped to 140 degrees with smoke for another 2 hours, finished by bumping to 165 for another two hours. I opened up the smoker and found alot of liquid pockets and the casings did not shrink up, I tested one out and the taste was great, was not dry, but the pockets (assuming fat) are quite large and to be honest, I am sure a mouthful of that when chilled would be quite gross. I checked the internal temps of the sticks and they ranged from 148-157, so I do not understand what went wrong. Any help would be appreciated.