When my venison summer sausage is finished there is a fat gel on the outside of the sausage when I take the casing off. I do not raise the temperature past 170 so I know it is not a fat out. The final temperature set is 170 until the internal temperature reaches 152. I then remove the sausage from the smoker and give it an ice bath for 30 minutes. I then hang it for 2 hours then put it in the refrigerator overnight. When I cut into it the next day there is a gel on the outside. I mix 11lbs of venison with 4 lbs of pork fat. The casing is also wrinkled not smooth like in the stores. What am I doing wrong? Other then that the sausage tastes great.