I am making my first batch od Andoullie today. I bought the seasonings from The Sausage Maker, added the cure, spices, and stuffed into 32-25 MM hog Casings last night. This morning I put them in the smokehouse at 100-110- degrees for an hour/hour and 15 minutes. then I turned it up to 125-130 degrees and I went through 1 pan of sawdust so far and noticed that Im not getting to much color yet....Why?. The casing felt damp/dry after that hour, and usually when I make hot sticks or sausage they have a pretty good color already after 1 pan of sawdust. Do these take a little longer to get the color because they are the natural casings?