Trying to make a Serbian sausage called Sremska. First batch came out right color smoked for 3+ hours raising degrees by 10 per 45-an hour was a very mild sausage. Second batch smoked for 4+ hours raising the temp 5 degrees every hour. Both times sausage removed when internal temp was 152 and then immediately cooled. Second batch came out much spicier and much darker in color. Both batches the sausage came out “mushy” The sausage is supposed to have a firmer texture. Any ideas?
