Well come on down!!!
How much water did you put into the meat...... If you put a lot of water in to bind the meat and you smoke for a long time you will get evaporation of water which will cause shrinkage I dont use powdered dextrose to hold moisture I dont put it in there........ rytek adds it into almost every recipe and everyone thinks you need it to make plump sausage...If you made sausage and needed to keep the water weight to make money selling it by the pound to make some extra bucks then go ahead and use it.......... To make plump sausage add as little water to the ground pork to make it soft enough to push through the stuffer and I believe sausage should not be smoked for more than 4 hrs.... If you get your time, temps and seperation of the meat for proper convection around the sausage it will come out plumper than the good year blimp........ I may have ticked some people off and I think I'll have another brewski......................
No water added. The spicy one had 3/4 cup of beer in it plus 5 habaneros and 8 serrano peppers that probably gave off some moisture and the bloody marry one had probably 1/4 cup of Demetri's bloody marry seasoning in it. Cougar78 just gave me some tips on a different method of cooking that I think will help me achieve what I'm looking for.