I made my first smoked beef summer sausage and it turned out dry. The flavor was good but the end product was dry. I used 2 pounds of ground beef and 10 oz of bacon plus herbs and spices. I thought the bacon would give it the moisture it needed. I ground the beef and bacon together several times to give a smooth and even texture. I smoked it at 225 for an hour and finished it covered in the oven for 3 hour at 225.
Any thoughts on why it was dry?