I recently did a batch of summer sausage and hung them vertically in my smoker. They came out great but I found the last two/three inches or so closest to the heat ended up wrinkled and the fat cooked out of them. Is there something I should be doing with the sausage to keep the bottom part closest to the heat from wilting? The sausages were made with the large fibrous casings and was I using a gas smoker. I kept the temp inside around 130/140 then slowly raised it up to get up to 162 internal so it wasn't blazing hot inside. Thanks!