My sausage isn't that juicy

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gussygus

Newbie
Original poster
Dec 6, 2014
12
11
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?
 
What IT are you taking them too? It sounds like your formula is fine...JJ
 
Last edited:
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.
 
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