Dry sausage

Discussion in 'Sausage' started by nanron92, Jan 7, 2012.

  1. nanron92

    nanron92 Newbie

    I,m new at making summer sausage.  I've been following all instruction to the letter and smoking my stuffer (2.5")

    sausages in my old Bradley to the correct internal temp.  Yet using good meat, 75/25, they are coming out dry.

    I have a meat grinder (grinding chilled) and stuffer which is great.  Am I doing something wrong?
     
  2. venture

    venture Smoking Guru OTBS Member

    Posting up the recipe would help a lot. 

    I do not make summer sausage, but one of our experts will be along shortly.

    I can think of a couple of things that might help, but, with the recipe, our people with more experience with summer sausage can help you.

    Good luck and good smoking.
     
    Last edited: Jan 7, 2012
  3. doctord1955

    doctord1955 Smoking Fanatic

    What temp are u smoking at?
     
  4. nanron92

    nanron92 Newbie

    I some the sausages (hanging) at about 180-190.
     
  5. solaryellow

    solaryellow Limited Mod Group Lead

    x2
     
  6. ok the temps you are smoking to, is a little high you could be having a fat out, 

    what temperature are you taking the summer sausages to?

    what about the recipe, any binders in there??

    did you add any water to the mix?
     
    Last edited: Jan 7, 2012
  7. doctord1955

    doctord1955 Smoking Fanatic

    What IT are you smoking to?
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    The smoker temps are a little high for SS
     

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