Dry texture sausage?
I have been trying different recipes and types of sausages. They all turn out good and very enjoyable however, many times I have used as much as 75% ground pork and trimmings but after smoking and putting the sausages in ice water after the smoker they always have a dry and almost crumbly texture.
I only smoke at a tempurature of 150-160 for 3-4 hours.
What am I doing or not doing right?
I often make small batches with 75% pork and beef. Not always venison.
Last edited by DWS; 06-01-2016 at 07:42 PM.
Reason: added text
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