I just finished my first try at making bologna. I bought a kit from High Mountian to make 30 lbs. When it was finished the casings that were tight when I started out are now loose and wrinkled. I haven't had a chance to taste it yet and I doubt this will have an effect on the meat quality it still doesn't look as nice as some of the pics I see from others on this site. I followed the instructions to the letter. Anyone have any ideas on what happened? Did I not get the casings stuffed tight enough?