I have made sticks a ton of times with great results but this is my second batch of summer sausage and I had the same issue. I stuffed the chubs 48 hours prior to smoking, took the out of the fridge and let them sit on the counter for an hour before going into the smoker. Started at 120 for an hour then smoked at 135 for then next 6 hours then kept bumping the temp up until the internal temp was 150 total time was appx 10-11 hours. The problem is this, if you look at the picture where the knife is pointing this area is really dry almost hard while the rest or the area is perfect. What am I doing wrong? Any help would be greatly appreciated.