I need some help guys . I made some smoked polish yesterday and although everything seems to be good with the flavor and texture by the time the sausage is done the casings are a little dark and chewy . I smoked them at 135 degrees at about an hour and a half and rasised the temp 10 degrees every hour to a maximum of 165 . I pouched them after they reached 140 in 170 degee water to a temp of 154 and put them in a ice bath . Whats the best way to them from getting too dark and getting a softer bite on the casings . By the way the casings were from high mountain and were hog casings . Thanks guys