Last week we did pep and soppa. On some of the links the meat has pulled away from the umai skins. On others it has stuck to the meat. Does this make any difference as for saftey, and the end results flavor wise? How can I get the meat to stick to the skins better? They were in the tubes tight when we filled them. Here are some pictures. After one week we have 10 percent shrinkage. Above loose skins. Here Tight skins. Anyone?