I am having a huge problem with my sausages coming out with the fat leaching out of the casings. I thought that at first it was due to poor temperature control in the smoker and the sausages were getting to hot too quickly, but then I got a better one where I am smoking at 130-150F for the first 2 hours and then at 170F until the internal temp hits 152-155F. Even so, I am getting liquid fat in the casings which when cooled puts a layer of lard around the sausage.
The only other thing that I can think of is that I am using uncured pork belly for the fat in the sausage and I am wondering if I should instead use back fat or pork butt? Anyone having this problem and give me any suggestions?
BTW I am making 80/20% ratio for venison to pork fat, is it a ratio problem as well?
Thanks for the information in advance.