My sausage isn't that juicy

Discussion in 'General Discussion' started by gussygus, Jul 10, 2016.

  1. gussygus

    gussygus Newbie

    I made some Texas-style sausages today and they aren't that juicy, I read they're supposed to be so juicy that it runs down your arm ... Not mine.

    Here's what I did:
    60% brisket (point and flat with all the fat)
    40% pork shoulder with fat
    Simply seasoned: Salt, pepper, granulated garlic, a touch of cayenne

    I did a test cook and smoked at 250-275.
    1 sausage: 1 hour
    1 sausage: 1.5 hours
    1 sausage: 2 hours

    The juiciest sausage was the 1 hour sausage. The others had a dry and crumbly texture. Smoke rings were thick on all three. The casings textures were good except for the 2 hour sausage, casing was thick and hard.

    What am I doing wrong?
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What IT are you taking them too? It sounds like your formula is fine...JJ
    Last edited: Jul 10, 2016
  3. timberjet

    timberjet Master of the Pit

    You could try some nonfat dry milk powder and water or beer to your mix. Most of my recipes have that for moisture and binder.
  4. 225 deg n a water pan fulla beer...and a Bluetooth internal temp thermometer.
  5. gussygus

    gussygus Newbie

    I did two things differently and they turned out great, really juicy, chopping board was all greasy when I sliced them.

    Not sure which worked or both, but I:
    1. Lowered the temp to 225ish
    2. Smoked 1 hour
    3. Hung them in a loop (I have a Lang 84, just took out the top rack and used a pole to hang then)

    They did seem slightly loose though, like they weren't as tight as they were, I'm thinking a binder would fill in the tiny gaps like you guys mentioned.
  6. sure your fat content was good enough.

  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    gussygus likes this.
  8. those hotdog-and-cocktail smokies are some good looking dogs.


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