Summer sausage

[Json]

When we make our homemade summer sausage in the smoker, the outer edges inside the casings get "crusty". Is there a trick to keeing the edges softer?

[watchdog56]

Not sure but I soak my fibrous casings in warm water for about 30 minutes before stuffing. Not sure if that is it or not.

What temp are you smoking at? I start out at 130 for 1 hour then 140 for 2 hours of smoke then to 165 until IT hits 155. Then pull out and put in ice bath to cool down.