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Hi, I used the following recipe a couple of years ago, and even with raising the temp of the sticks as slow as possible, i would get fat out, and the meat would slide right out of the casings. Should i be using pork butt instead of straight pork fat? i'm wondering if there was just too much...

Brand new at making sausage. Made a couple small batches to start. 60 percent venison, 40 percent pork fat. Seasoning added as well as the appropriate amount of pink curing salt (1 oz per 25 lbs). Also added a small amount of water I used collagen casings that were too small for my nozzle...