I don't have a smoker yet but wanted to take a try at some summer sausage so I used this recipe http://southern.food.com/recipe/summer-sausage-15833 except for instead of putting bare logs in the oven, I stuffed them into hog casings. 8 hours at 150 and then 1 hour at 160, ice water for 10 minutes and they're blooming now. Except, one link had cracked its casing so I cut it off to have an early taste and while the outside looks great, the inside has the look and texture of raw meat still. Did I do something wrong? Will the bloom harden it up to the firmness of summer sausage or is there something I can do to salvage this batch? A few more hours at a higher temp? Thanks for any tips.