I’m not sure I’m the cure.
When finished, the outsides of the casings had grease and smoke residue. Is this normal?
Sent from my iPhone using Weber Kettle Club mobile app
Outsides of the casing will have very little grease. Your SS did not appear to have an excessive amount of grease.
There are few thing that will cause a greasy casing.
Rendering the fat when smoking (IT above 152-156, I shoot for 154).
Excessive amount of fat to venison/beef ratio.
Fat not ground cold (grind fat when it’s almost frozen, if your grinder has enough HP grind it frozen).
Fat smearing on the grinder blade, auger and plate.
Grinder auger getting hot where the spline connects into the motor collar (if you smell meat cooking your auger is hot).
Using regular cheese instead of high temp cheese.
Always keep the meat as close to 35 degrees or so when grinding.
After mixing in spices, ice water, cure and cheese to ground meat. Place tote in the freezer for 10 minutes before stuffing.
Cheers