I'm about to go all on sausage making, and I have a question. I've been using my jerky gun, and I just purchased a LEM 5lb stuffer and I want to get some opinions before I crank this thing up. I stuffed some LEM hog casings last week. They were rinsed several times, and soaked in water overnight in the fridge. I used LEM's fresh sausage mix, but added some cure to it. I let the mix meld overnight, stuffed the sausages, and let them dry in the fridge for about 12 hours. My pellet grill will go down to 150°, so I put the sausages on at 150* using comp blend until they hit around 140°. I had no idea how long they would take to get to that temp, hence the cure. It only took around 3 hours, and I then ramped the temp to 200° until they hit around 155°. Ice bath, bloom, vac seal, freeze, yada yada. I kept 2 out to eat that night. I put those 2 in the toaster oven to get them hot (around 160 IT). When I ate them, the skin had a serious snap. A little too much for me. My question is did I over dry the links? Or are these particular casings the cause? the sausage itself was perfect. Any help would be greatly appreciated.