Cold smoking deer sausage

[apprentice]

Couple of quick questions on cold smoked deer sausage recipe. 50/50 deer pork butt ratio. Been doing this for years but I think it could be better. The process is grind season mix and stuff. After stuffing it is taken to a a local meat shop with commercial smokers. We usually take between 7-800 lbs at a time. We stuff in 2 lb non edible casings and 21 mm smokie casings. After it is smoked we hang it in garage for curing. The sausage can take 6-8 weeks for desired product and the smokies about a week. My question is I have always used insecure 1. Should I be using 2. Also will a binder help
With the shrinkage? The flavor is always great but the sausage is not uniform in shape once it cured. The smokies go from round to almost flat. Thanks