OK, I'm gonna come out and say it, I get tough casings smoking sausage in the FEC. The lower and slower I go, the worse it gets. My guess is the dry environment.
This happens to both my collagen and natural hog casings. I've offset this before by the ice bath after smoking, which helps, but this is not always practical when serving brats or other sausage straight from the smoker.
1) has anyone else experienced this? If so, what have you done to offset it?
2) Has anyone experimented with a pan of water in then FEC to provide moisture, if so, what kind of pan and where did you put it and did it help?