I have an issue with my venison sausage. Sometimes I will get some 'hollowing" in the center of the sticks? The sticks are 2 lbs and I really don't believe it is because they are not packed tight enough. We use perforated plastic casings and will even bust a few because we pack them to tight. It seems to me that for some reason they pull apart. Our process is about 5 to 7 days in the smoke house at 60 degrees or so and then I hang them in my garage (about 50 degrees in there) for about 4 to 5 days to let the smoke draw through. We do not raise the temp to 165 because then they become a hot smoked sausage. We like the raw sausage and use curing salt. Have been doing it in our family for 100 yrs and haven't lost a man yet. LOL My thoughts are 1) maybe to lean (we do 30% pork shoulder) 2) we add water and maybe they dry out Hoping someone has had the same issue and knows whats wrong.