Hi. I know this is an older post, but did the OP ever figure out the issue? I have had this happen two times. Exactly as pictured on fresh, 2 day old bologna. I use, tender quick, garlic powder, red and black pepper, onion powder and mustard seed. I was marinating 24 hours and I was smoking on higher temps for shorter durations up to 165-170° about 3 hours to temp. I tried slowing it down and stair stepping my temps, now at about 5 hours and I am marinating 8 hours. I start the smoking process immediately and go the duration. The taste is amazing, I have people asking me to make it. To early to tell if I "fixed" the problem, just found this thread via search. Thanks!