Finally after a short hiatus from sausage i made my foray back into the hobby with Nepa's pepperoni recipe. Everything was going great right up until i tasted it and found a not so great texture. This has nothing to do with the recipe i'm sure as i have been having a hard time with texture for my last few batches which is what sent me into my hiatus. This batch seems to have a dryish, crumbly type texture and im not sure what im doing that caused it. Just for FYI i have been doing sausage for a couple years now and have many, many successful batches under my belt. That being said i am still a major noob!
Three things i did different then Nepa 1) used natural casings, 2) i used 1/2 tsp encapsulated citric acid, 3) upped garlic powder to 1 tsp from 1/2. Everything else was the same. Any advice is thankfully welcome.
Here is the batch hanging to bloom after coming out of the smoker
Sliced open to reveal inside, hole is from the temp probe
A slice pulled apart to show the texture