Hey fellas, Meat/fat ratio is fine, flavor is great, (tried several different recipes), but the consistency of the sausage itself is not what I expected. Also, my casings seem to fill with grease from the meat and shrivel up. What is going on here? Smoking method I have been using is the typical 100-120 degree for 1.5 hrs to dry the casings. Then raise the temp to 140 and apply smoke. After a few hours at this temp, I raise it to 170-180 for final cook to bring the IT to 160. Cure I have been using is Morton Tender Quick. How do I keep my sausages plump? How do I keep the casings from filling with large pockets of grease. Please help guys! PS Ive heard ice water bath will help keep the plump appearance. My sausages are shriveling before they are finished cooking.