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My sausage isn't that juicy

post #1 of 8
Thread Starter 
I made some Texas-style sausages today and they aren't that juicy, I read they're supposed to be so juicy that it runs down your arm ... Not mine.

Here's what I did:
60% brisket (point and flat with all the fat)
40% pork shoulder with fat
Simply seasoned: Salt, pepper, granulated garlic, a touch of cayenne

I did a test cook and smoked at 250-275.
1 sausage: 1 hour
1 sausage: 1.5 hours
1 sausage: 2 hours

The juiciest sausage was the 1 hour sausage. The others had a dry and crumbly texture. Smoke rings were thick on all three. The casings textures were good except for the 2 hour sausage, casing was thick and hard.

What am I doing wrong?
post #2 of 8

What IT are you taking them too? It sounds like your formula is fine...JJ


Edited by Chef JimmyJ - 7/10/16 at 9:05am
post #3 of 8

You could try some nonfat dry milk powder and water or beer to your mix. Most of my recipes have that for moisture and binder.

post #4 of 8
225 deg n a water pan fulla beer...and a Bluetooth internal temp thermometer.
post #5 of 8
Thread Starter 
I did two things differently and they turned out great, really juicy, chopping board was all greasy when I sliced them.

Not sure which worked or both, but I:
1. Lowered the temp to 225ish
2. Smoked 1 hour
3. Hung them in a loop (I have a Lang 84, just took out the top rack and used a pole to hang then)

They did seem slightly loose though, like they weren't as tight as they were, I'm thinking a binder would fill in the tiny gaps like you guys mentioned.
post #6 of 8

sure your fat content was good enough.

dannylang

post #7 of 8

I would add more fat. Add some fresh fat back or fresh pork belly. I prefer the fat back if you can get it. make sure its uncured.

 

 

http://www.smokingmeatforums.com/t/242481/hot-dogs-and-cocktail-smokies

post #8 of 8

those hotdog-and-cocktail smokies are some good looking dogs.

dannylang

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