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Dry sausage

post #1 of 8
Thread Starter 

I,m new at making summer sausage.  I've been following all instruction to the letter and smoking my stuffer (2.5")

sausages in my old Bradley to the correct internal temp.  Yet using good meat, 75/25, they are coming out dry.

I have a meat grinder (grinding chilled) and stuffer which is great.  Am I doing something wrong?

post #2 of 8

Posting up the recipe would help a lot. 

 

I do not make summer sausage, but one of our experts will be along shortly.

 

I can think of a couple of things that might help, but, with the recipe, our people with more experience with summer sausage can help you.

 

Good luck and good smoking.

post #3 of 8

What temp are u smoking at?

 

post #4 of 8
Thread Starter 

I some the sausages (hanging) at about 180-190.

post #5 of 8
Quote:
Originally Posted by Venture View Post

Posting up the recipe would help a lot. 

 

I do not make summer sausage, but one of our experts will be along shortly.

 

I can think of a couple of things that might help, but, with the recipe, our people with more experience with summer sausage can help you.

 

Good luck and good smoking.

x2
post #6 of 8

ok the temps you are smoking to, is a little high you could be having a fat out, 

what temperature are you taking the summer sausages to?

what about the recipe, any binders in there??

did you add any water to the mix?

post #7 of 8

What IT are you smoking to?

post #8 of 8

The smoker temps are a little high for SS

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