Hi all, new guy on board. I have been processing my own venison for a number of years, making my own burger and brats and decided to try my hand at some summer sausage. I just picked up a Masterbuilt electric smoker (sportsman elite) and made my first batch. Used a LEM season pack and didn't add anything. Kept it very basic. So they came out alright. Good texture, decent flavor. My biggest problem for first time is the outside is a little hard or rubbery. Not real bad, but enough to know o did something wrong. Hoping maybe you guys can tell me what caused this. So, I put the SS in collagen casings and started them at 140 for 1 1/2 hours. Then added some hickory chips and took the temp up to 170 for 6.5 hours, then 180 for about an hour. When I took them out I had an IT of 163.
Did I just have them in too long? Or took them up in temp too quick? Any input appreciated. Thanks, Steve