Question about finishing in water bath

[tskeeter]

Some additional feedback on my SS in a water bath experience.  At about 168F my SS came out great.  No layer of melted, then congealed fat under the casing.  Nice flecks of fat throughout the SS.  The only thing I found is that the outside of the SS has a bit of snap when you bite into it and the SS felt a bit soft under a knife.  One of my testers said they liked the snap, so I don't know if I'll reduce the water bath temp to try to reduce the snap, or if I'll just leave it alone.  The softness might be the result of using 100% pork shoulder for the SS.  I think next time I'll do 50/50 ground beef and shoulder, and maybe dry the SS a bit longer before smoking (I dried for abut an hour).