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Recent content by ripper1

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  1. R

    Help with texture of sausage

    Thanks! What IT do you finish at?
  2. R

    Help with texture of sausage

    Table spoon of smoke 3tbls of soy 4tbls of whor 15lbs of meat
  3. R

    Help with texture of sausage

    Yes, still seeing the whole grains
  4. R

    Help with texture of sausage

    So with “lack of fat” an issue, what do you guys use or recommend for venison sausage? With the same ratio and meat to make the venison bacon I did not have the texture issue, with a purchased spice from the meat market and not stuffed. This is why I keep coming back to ingredients…
  5. R

    Help with texture of sausage

    Thanks, it was only a lightly trimmed loin, fat cap still on and ground.
  6. R

    Help with texture of sausage

    Thank you, the jalapeños were diced from the garden.
  7. R

    Help with texture of sausage

    Thanks. I know the temps were accurate, is 155 still too low? I did not ice bath either after cooking. The loin I used had a healthy fat cap on it and the venison bacon did not have the texture issue.
  8. R

    Help with texture of sausage

    Thank you. The texture was very soft, almost paste like. I kind of understand what you are saying about the temp and dry, but this seems a little different then cooking out the fat.
  9. R

    Help with texture of sausage

    Hello everyone, I have finally joined you all here instead of just creeping around for ideas. I have read different post about “mushy” sausage or “pate” like sausage texture but nothing seemed to fit my issue. I have used new knives and plates because I thought they were getting dull and mushing...
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