- Feb 17, 2024
- 118
- 228
I recently did a batch of sausage that came out too juicy. After cooling and reheating to 160, if i poked them with a toothpick juice would spray out. Flavor profile was great though. Also, when they were on the smoker at the very end the outsides were coated in fat i think. For reference, i did a 100% brisket sausage. Was this because the sausage mix was to fatty? Can too much dry milk powder do this (i used 1.8% to weight)? Should i have added pork fat? Curious to hear anyones comments if that has ever happened to them before.