Midgetracer31 Tough question because on the face of it you did everything correctly. How sticky was the meat when you went and stuffed it? Our application specialist says that if you over mix the batch you can force the proteins to bond to the casing, you said you used the Weston 44, how long and how much meat did you have in there?
Beyond that you said water bath, did you mean ice bath or did you just put the meat in cold water with no ice? That was the only thing that stuck out to me as a possible culprit.
If you didnt mix it too much then the pH of the meat must have been off. You don’t say if you added Encapsulated Citric Acid or not but even if you did, I am assuming you would have added it during the last 60 seconds and that should keep the coating unruptured and would prevent the citric acid from denaturing the meat too early.
So, let us know how long it was mixed and if it is possible that there was too much protein extraction. In a non-edible casing this is something we will have to start pointing out to prevent!