Well I have been smoking for a couple of years now and I WASTED almost 70 pounds of venison snack sticks last night. I have done snack sticks before with great success but I wanted to include the high temp cheese this time and I use the 21mm casings. I put it all in my smoker at once it was packed full. After 7 hours my sticks still were only up to 150 degrees and my casings had ALOT of moisture in them. Why would this be? I always slow cook them but never had problems like this before. Could it be because I packed them to tight in my smoker and maybe they could not breathe properly? I usually do 50/50 pork and venison but this time I did 30/70 pork and venison could that be a problem also? I feel sick and don't want to make this mistake again. Thanks