Help dry sausage

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i've had venison & elk sausage that was really really lean and smoked to the consistency of jerky- not bad for a deer stand snack or after diving/surfing to get the salt taste out of your mouth. kinda like a sausage flavored certs lol...running off to the patent office now...
 
Hummmmmm.....sausage flavored certs.....drool!!! LMAO!!!

I'll let you all know how it goes! I'll try to get some q-view!!!!
 
Someone please tell me if the injecting grease idea works. I made some Italian last week, stuffed and smoked. It was also too lean and the flavor is good but the sausage is too dry. I was thinking of squirting them full of butter and olive oil with my meet injector. Has anyone tried it?
 
ive had good luck with injecting both olive oil and butter. either mixed or separate. i would avoid injecting bacon grease into sausages- the cure in the bacon fat will affect the texture which may compound the dryness issue youre having now. (if youre going to quick grill them it may not be a big deal) if it were me i'd inject them from the ends with melted butter the night before i was going to fire up my pit and cook them as slow as my pit would allow me to get away with.
 
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