i need some help.

i have made pepperoni sticks 3 times now with upsetting results with respect to the casings not adhering to the meat. i then have to peel them all which is a PITA.

here is what they look like - not very appealing.

the batch was as follows.

7 lbs deer

1 lb lean beef

8 lbs lean pork

Recipes used.

2 store bought and 1 home made

i am pretty sure for one thing, 16lbs is way to much to pack into the 4 rack bradley.

i tried to follow the standard directions for smoking

1 hr @ 130-140 - dry the casings (

2 hr @ 140-150, - 2hr 40mins smoke (8 Hickory pucks & 3 alum pucks)

2 hrs @ 150-160,

2 hrs @160,

2hrs @ 170 &

hold at 170.

Internal temperature to be 150-155 - Ideal 152 (some say 149-152)

(rotated wracks every hour).

i have the fan mod, but i do not have a PID controller.

using collagen casing.

also, it took me 18 hours to get to 152, and it was 3am and i needed sleep so in the last 3 hours i had bumped the temp up to 180 - 190 - 200 each hour.

any tips much appreciated.