Dry as can be

[Ptrjack]

Hi, I am new here. I am a missionary in the Philippines and after 13 years here I am determined to have food I could easily buy in the States.
I made plain saugage and they came out very dry. I did some investigting and it said I needed more fat. I put a lot of fat in and it came out drier.

 

[boykjo]

Your mix still looks lean.........

20 to 30% fat to lean ratio


Boykjo

 

[smokerjim]

Agree with boyjko looks to lean, what cut of pork r you using

 

[Ptrjack]

Agree with boyjko looks to lean, what cut of pork r you using

#lbs of pork butt 2 pounds of lean beef

 

[indaswamp]

Pork butt has a 20~25% fat ratio, but you can't trim any out. Use the fat cap too. And if you use lean beef with no fat, be sure to add additional pork fat to keep the fat ratio 20-30%.

Also- for moist sausages, use a stepped smoking schedule starting low at 120-130 and do not go above 175~180 for any length of time or the fat will melt out and leave your sausages dry and grainy.

 

[smokin peachey]

Welcome to SMF. Looks like some great tips were shared. Be sure to update us with the results.

 

[LilSmoker2020]

A little off topic, but thanks for you missionary work out there.

 

[Ptrjack]

A little off topic, but thanks for you missionary work out there.

Thank you. You are very kind.