So Im in my second "season" of making venison summer sausage and seem to be having a problem. The finished product is good as far as taste, texture, etc, but when I peel the casing off the chubs have a tougher skin than I got last year. Its still edible but Im just not happy with it. I didnt have this problem last year. My procedure is pretty much like most Ive read about on here. Im using a 70/30 venison/ground pork mix which im happy with. Using sausage maker fibrous red casings and sausage maker seasoning. Im smoking in an MES40 and using a Maverick thermo with accurate probes. The only difference from last season is that I used LEM casings and seasonings last year, and this year I used 1cup of NFDM per 10# batch. I use the same basic temp procedures that Ive seen on here never getting above 170. Sorry for the long post just wanted to give as much info as I could think of. Any ideas are greatly appreciated.