Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 42

0 members and 42 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 14
  1. #1
    Join Date
    Jun 2009
    Location
    Arvada, CO
    Posts
    72

    Default Help - my sausage is too dry

    I've made buffalo, elk and now turkey sausage, usually with about 10-15% pork (usually whatever pork roast is on sale) and my sausages always come out of the smoker too dry. Any hints, tips, suggestions, recipes to share?

    How much water do you add?

    Do you grind coarse, medium or fine?
    Single or double grind?
    Natural or collagen casings?

    When you stuff, do you pack the casing loose, medium or tight?

    Dang, I used to make good sausage when I was a kid ... ok, I was just the gopher or the grinder cranker then, but still ...
    Greg

  2. #2
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Grind in some hard fat(suet) instead of just pork roasts, and be sure to keep the mix cold when you are grinding and stuffing. Some have been known to add ice chips or cubes when grinding to keep the fat from melting.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  3. #3
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default

    try adding powdered milk and some special meat binder from butcher packer.com you will never have dry sausage again you use 2 OZ of each per 25 pounds of meat i stuff all of my sausage as tight as i can without bursting the casings i grind course and mediem i always grind twice for summer i use synthetic casings and polish and brats i use pig casings and for snack stix i use collegen


  4. #4
    SmokyOkie Guest

    Default

    So Huey, what does a fella have to do to get a stick of that stuff?

    Pretty sausage!

  5. #5
    Join Date
    Feb 2009
    Location
    Federal Way, WA USA
    Posts
    292

    Default

    As Chef Schwantz says needs more fat, also when smoking start out very cool 140 to 150 degree pit for 3 to 4 hours then bump pit temp to 170 range for a couple of hours then bump again to 190 range until you reach desired finsh internal temp on sausage.
    Jim

    Klose mobile
    Ole Hickory EL-EDx
    Ole Hickory CTO
    Primo Ovals
    WSM
    Weber Rancher

  6. #6
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default

    okie

    i will see what i can do about that on my next batch it may be a couple of months out before i can get to it i will contact you about it then

  7. #7
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Huey, it's dang good to see you posting again! I hope life is treating you well, m'friend.
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  8. #8
    SmokyOkie Guest

    Default

    Quote Originally Posted by salmonclubber View Post
    okie

    i will see what i can do about that on my next batch it may be a couple of months out before i can get to it i will contact you about it then

    Way cool! do you ever put jalapeņo in it?

    Quote Originally Posted by BA_LoKo View Post
    Huey, it's dang good to see you posting again! I hope life is treating you well, m'friend.

  9. #9
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default

    Okie

    i do add jalapeno to the sausage at times i like it with cheddar and jalapeno

    BA_Loko

    Life is good here just busy at times you ever hear from skip he seems to be doing good i havent talked to him in a couple of months he is retired and riding a motorcycle enjoying his retirement well you take care ttyl

    Huey

  10. #10
    SmokyOkie Guest

    Default

    I like the jalapeņo and cheddar combo too.

    Does Skip ever post anywhere anymore?

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Beer sausage
    By Piker in forum Sausage
    Replies: 14
    Last Post: 05-21-2009, 09:24 PM
  2. Hot Italian Sausage
    By Canadian Bacon in forum Pork
    Replies: 9
    Last Post: 01-26-2009, 09:05 PM
  3. Sausage Sammies
    By SmokyOkie in forum In the Kitchen
    Replies: 19
    Last Post: 01-24-2009, 03:35 AM
  4. Apple Sausage
    By okie joe in forum Sausage
    Replies: 1
    Last Post: 01-17-2009, 04:27 PM
  5. Sausage gravy
    By BYBBQ in forum In the Kitchen
    Replies: 10
    Last Post: 01-04-2009, 06:46 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1