Italian venison sausage can out dry

[Quiknot]

Added 3# venison..3# pork butt...ground course...added seasoning...refrigated overnight...Re ground in medium plate...stuffed in hog casings...boiled in 180 degree water until 160 interior temp...placed in cold water bath...

fried in pan...tasted good but dry....any thoughts.

 

[Blues1]

Something I've learned to live with when it comes to venison sausage. I would guess to add more fat to the mix if you can next time.

 

[crazzycajun]

I would add more pork a 30/70 or more is better with cooked sausage

 

[daveomak]

Add STPP to your sausage and cook at 135F until the IT has been at 135 for 36 min or longer.........
You will have awesome sausage... Personally I cook it for an hour.... just to be safe...

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).............. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[Quiknot]

Add STPP to your sausage and cook at 135F until the IT has been at 135 for 36 min or longer.........
You will have awesome sausage... Personally I cook it for an hour.... just to be safe...

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).............. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

What is STTP?

 

[bill ace 350]

I would try adding more fat, as suggested by others, before buying STPP that you possibly don't need.

 

[indaswamp]

STPP- Sodium Tripolyphosphate

 

[daveomak]

What is STTP?

Sodium Tripolyphosphate is used to increase the water binding capacity of your paste or muscle. What is does is slightly raise the pH of your meat, which increases its ability to hold water. This product is excellent for products where you want a lot of water in your paste, such as hot dogs, bologna, or any emulsion sausage. It works perfectly in brines as well, so your smoked meats will hold more water, and stay juicier longer.
Sold in 1# bags.
Use level on the sticker.

Sodium Tripolyphosphate - Craft Butchers' Pantry

butcherspantry.com

Food Additives – Craft Butchers' Pantry

butcherspantry.com

The Butchers Pantry is owned by Evan Brady, a member here....

I use it in hams, sticks, sausages.... etc. keeps the meat moist and adds NO flavor.... I use it at 0.4% the weight of the meat... Commercially, it's in about everything you eat... Bread etc...

 

[daveomak]

I would try adding more fat, as suggested by others, before buying STPP that you possibly don't need.

Hey Bill, have you used it ????

 

[daveomak]

Her is my ham recipe....
A note from BCBuck....
Thanks this is recipe used on my green ham and turned out better than any store bought ham I have ever had.

~5 days from Picnic to Ham....

I use non enhanced picnics... enhanced is OK but I cut the ingredients in half (1/2), to accommodate all the stuff processors add... Gently heat 10% the weight of the picnic, of Low Salt Vegetable stock, to about 100F.... 9# picnic ~400 grams of stock.... Once warm, ADD IN ORDER and...

www.smokingmeatforums.com

..

 

[daveomak]

 

[bill ace 350]

Hey Bill, have you used it ????

No. Been lucky I guess. I haven't made any sausage I considered to be too dry, including deer sausage. No doubt it has a place, but I think trying more fat in the first place might do the trick.

 

[daveomak]

Try it... For everything... It delivers some awesome food.....
Speaking of more fat.... some things don't do well with more fat....
Beef sticks as one example... Fat goes rancid... not good.... STPP keeps sticks moist and doesn't go rancid...

 

[bill ace 350]

Try it... For everything... It delivers some awesome food.....
Speaking of more fat.... some things don't do well with more fat....
Beef sticks as one example... Fat goes rancid... not good.... STPP keeps sticks moist and doesn't go rancid...

One of these I'll try it.

Back to the topic, I don't believe the OP was making sticks.

Lean venison non-stick sausage definitely requires additional fat in my opinion.