I made a 5lb batch of summer sausage yesterday using the following smoking schedule: 2 hours at 130 until internal temp is 90, damper wide open, no smoke 2 hours at 145, damper 1/2 closed, smoke 2 hours at 155, damper 1/2 closed, smoke 3.5 hours at 170, damper 3/4 closed, smoke, until internal temp reached 152. Once temp was met, I threw in a ice cold water bath until internal temp reached 120, then hung until temp reached room temperture. I then placed in the fridge overnight. I cut into a piece this morning only to find that the consistency is somewhat mushy. Any ideas on why? Any way to salvage what I've already made?