I just finished my first batch of summer sausage, and the meat is sticking real bad to the inside. I used fibrous casings and soaked for 1/2 hour as the package said. Had a good tight stuff with very little shrinkage after smoking to an it of 155* over a period of 7 hours and cooling in an ice bath to an it of 90*. This was just a trial batch of only 5 lb. and stuffed into 2 1/2 by 20 casings so only had 1 full casing and 1 about 3/4 full. I used 4 lb venison cut with 1 lb. of 70-30 ground beef.
Anyone had this happen before? Loved the flavor and texture of the sausage but it is a real pain to peel. Is there a way to improve this or is it a problem with the casings? They were Lem casings by the way.