My sausage isn't that juicy

[gussygus]

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?

 

[chef jimmyj]

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

 

[timberjet]

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.

 

[sofakingbadass]

225 deg n a water pan fulla beer...and a Bluetooth internal temp thermometer.

 

[gussygus]

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.

 

[dannylang]

sure your fat content was good enough.

dannylang

 

[boykjo]

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

 

[dannylang]

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

dannylang