dry,crumbly sausage

[davidmagnum]

While smoking some homemade venison links, I went to the store for some cold beverages, when i retured (about 20 minutes) I noticed some liquid oozing out the bottom of the smoker. I looked at the temp and it was at 172. I checked internal temp of sausage and it was 162. I immediately put them in a cold water bath but I think I was too late. Put a link on the grill and it came out dry,crumbly, and not much taste. Anything I can do to save this 40lbs of sausage?

 

[couger78]

Most sausage-makers have had the same or similar experience you shared.

Temps too hot = rendering of fat from sausage, resulting in pooling of fat in smoker and a dry, crumbly product.

This will happen if temps in the smoker exceed 190-200° for a period of time. It doesn't take very long—once the fat starts to render, it happens rapidly.

As far as 'saving' the 40lbs of dry, crumbling sausages, adding it to casseroles, sauces & other dishes that help mask the dryness is one route to take.

Kevin

 

[davidmagnum]

Thanks for the reply, Cougar.

 Unless my thermometer is wrong, the smoker temp never got over 172.  Also, the pork fat I added was pure fat - not pork butt. Could that be the problem?   Another thing, my grinder only came with 2 plates    3/8   &   3/16.   Is the 3/16 too small for final grind ?

 

[DanMcG]

What do ya mean by pure fat?
I think you might want to check how accurate your temp probes are. We all been down this road and I bet they are off.

 

[davidmagnum]

by pure fat I mean no meat on it ,just like sheets of fat(pork) Bought it at HEB

 

[davidmagnum]

I was using a meat probe on a stainless wire dangling it inside the smoker. I tested it on my oven and you're right it's about 35 degrees off.

i guess it has to contact whatever you're measuring temp on. Wish I'd have tested it before. Damn i've got a lot of dry sausage to eat. I want to thank ya'll for your responses

 

[hoity toit]

Most sausage-makers have had the same or similar experience you shared.

Temps too hot = rendering of fat from sausage, resulting in pooling of fat in smoker and a dry, crumbly product.

This will happen if temps in the smoker exceed 190-200° for a period of time. It doesn't take very long—once the fat starts to render, it happens rapidly.

As far as 'saving' the 40lbs of dry, crumbling sausages, adding it to casseroles, sauces & other dishes that help mask the dryness is one route to take.

Kevin

Ive had it happen too, you can always make doggie treats out of it if ya have a less than desirable outcome

 

[venture]

Sounds like Dan and Kevin have you covered.

That sausage can still be used in other preparations.  You paid for the flavor, you get to use it.

Never too many therms to have.  Never too many times to check their calibration or change out the batteries.

As said before, many of us have been there.  The only people who don't have a disaster story to tell are the ones who haven't been at it long enough!

Good luck and good smoking.

 

[BGKYSmoker]

1st dump the probes, probes can cause the fat to cavitate next to the probe and give false reading.

Sounds like the force meat got hot and broken when you ground it.

 

[boykjo]

Bummer.......................

 

 

[davidmagnum]

Force meat got hot and broken?       What does that mean

 

[venture]

Sausage in general falls under the category of forcemeat.

The grinding process includes friction and can produce heat.  If your meat was heated in processing, the breakdown process could have started before you even got to the smoker. Mixing could also be a factor.  As could temperature control in the smoker.

Hang in there.  Managing the variables will come with study and practice.

Good luck and good smoking.