Duck Duck Goose (SS again)

[Timber II]

Had 2 Canada geese and some partial duck breasts I was saving for sausage.
6lb waterfowl// 1.5 lb pork fatback. Seasoned and ground

 

[Timber II]

Used hog casings and stuffed as full as I dared

 

[Timber II]

Hung overnight. Early next morn hung in basement for almost 3 hrs then into the smoker. Here’s my smoking notes

 

[Timber II]

Turned out pretty good. Still a little darker than I was hoping for

 

[Timber II]

In the last pic you can see where I peeled some of the casing off. It’s edible but chewey. Is this normal- I’m hoping to make a sausage you can just bite into and not peel. Thanks for looking and any advice!
Timber

 

[JLeonard]

Looks mighty good. No help, but I'd eat it up!

Jim

 

[Timber II]

Oh also did ice bath as soon as they were done- pat dry and hung at room temp for 2 hrs then hung in fridge. I’m not sure of all those actions and their effects on the casing?