So I have made 10 lbs of sausage, this is my first time using pure pork fat and adding it. I made 5 lb of Moose sausage and 5 lbs deer pepperoni. I smoked the Moose sausage yesterday and finished it in the oven, the temp got too high a few times and all the fat rendered out and sausage is not very good at all. So today im trying the deer, the temp never got over 160 not even once and thats using 2 thermometers and the fat rendered out again. This time I tried poaching them. Ugh I'm sooo frustrated. Never had this happen when mixing with ground fatty pork. Only seems to be a problem when I tried using pure pork fat. What is my problem here?