Not sure what went wrong here. Made a batch of summer sausage last weekend with same recipe I've used before except decided to ferment the sausage rather than use Fermento. Used the recommended amount of FL-C and fermented for 24 hours in 85% humidity at 86 degrees. All looked fine, so into the smoker they went. 130 degrees for an hour and then gradually raised temp to 170. Smoked for 12 hours to IT of 150. Problem is the sausage started to render the fat and although the taste is excellent, they are a little dry and somewhat shrunken. Same method of smoking as I always have, but never had them shrink and dry out. Any thoughts?