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I just made a couple of sticks of SS , 2-1/2 round casings. Problem after ice bath it wrinkled up & is kinda hard to peal off the casing. Can it be saved? What do I do next time? I wish my pepperoni looked like this.
Hard to say without knowing more about what you did , and how you did it . Show your recipe , smoker type , temps you smoked at and what was the internal temp when you pulled it .
Over all taste and texture leads the way , see how it is after it rests .
Maybe saying 160* pulled then chilled. 160* (meat) IT is way to high for SS.
How old were the SS casings?
Fat smear while mixing
fat-out from high temp
casings not soaked long enough
50/50 may be the reason. I go 80/20 but thats just me.