So I made a batch of summer sausage last night and put them in casings and fridged them over night. I'm smoking them now at about 160. I packed the casing super tight! When I insert a probe into the sausage to take a temp the fat comes shooting out like a rocket when I remove the probe. Is there any way around this? Am I doing something wrong? It's a 15# batch of elk hamburger. I used about 12.5# elk and 2.5# ground pork fat.