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Not sure about the casings. I was supposed to make it with my friend and our schedules never lined up so he gave me the casings they use. Dark brown and came tied on one end. Looked up some instructions after posting, I did not soak the casings first so that might be it as well.
So I made my first ever batch of summer sausage with a proven good recipe from a friend of mine. The only thing I changed was instead of using liquid smoke I decided to smoke it myself.
Minus a 15 min window where the temps jumped to 250 degrees, the smoking went well. Kept it between 190-210...