Hello. Folks I need some advice. I LOVE sausage. Sausage is how I found SMF. I don't "care for" British sausage so my only choice was to try to learn how to make my own. I never had to worry about it when I lived in Texas as I could get good sausage in MANY places. My Great Grandfather made some AWESOME sausage. I still have memories of walking in to the smokehouse on the farm with sausages, hams, turkeys and such hanging being smoked by corn cobs. Unfortunately when he died the recipes died also. So my search started as to a recipe for sausage. I have cobbled together recipes and have come up with one that I like and from memory is pretty close to what I could get back in Texas.
Now the problem: My recipe is VERY "touchy". IF the sausage is smoked "SLIGHTLY" too long or "SLIGHTLY" at too hot a temp it comes out dry. I'm not talking much here; 10-15 minutes too long or 40-50 degrees ( for a short time ) and the sausage is dry. Would adding NFDM to the recipe make the sausage more forgiving or is sausage smoking just that critical?
Thanks. Keep Smokin!