Why did my sausage dry out

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wnctracker

Meat Mopper
Original poster
Oct 24, 2016
150
32
Western North Carolina
I made some sausage and poached it at a constant 160 -165 degree water bath. I kept checking the IT of the sausage and it wasn't above 140 the whole time 45 mins. I finally pulled it and cooled it quickly. Fried a link and it was D R Y!!!! What happened? It was perfect in the test patty?


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Post the recipe and cuts you used. Most likely culprit is too little fat...JJ
 
I have also had dry sausage when I didn't mix it enough. Same thing. Tasted fine as a patty but then when linked and cooked it was dry. Did it also have a crumbly texture?
 
It was the Thai recipe posted on here. I used 50:50 skin on chicken thighs and venison that was preground at 90:10. 1/2 cup coconut milk and 1/2 cup NFDM. The rest was spices.


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I agree on the mixing. The Fat content was around 15%, on the lean side, but the NFDM should have helped. Emulsifying binds the fat and lean...JJ
 
I agree with Chef Jimmy that the fat content is lower than most sausages but not the culprit. I most commonly make sausages that are 10-15 percent fat which is on the lower side and use NFDM as you did. They always come out juicy as long as they are not severely overcooked. That sawdust texture sounds like undermixed
 
Was this fresh or smoked. I have used nfpdm but rarely these days.

Not enough fat and broken forcemeat (meat to hot while mixing)
 
Was this fresh or smoked. I have used nfpdm but rarely these days.



Not enough fat and broken forcemeat (meat to hot while mixing)
Fresh. I wanted to poach them for quick cooking. I made a batch using "tropics" Italian recipe with same fat meat ratio and it was awesome but didn't poach it. I honestly didn't mix it very long. How long should I have mixed it?


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Was this fresh or smoked. I have used nfpdm but rarely these days.



Not enough fat and broken forcemeat (meat to hot while mixing)
Fresh. I wanted to poach them for quick cooking. I made a batch using "tropics" Italian recipe with same fat meat ratio and it was awesome but didn't poach it. I honestly didn't mix it very long. How long should I have mixed it?


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As NEPAS said... meat needs to be really cold when mixing... as for how long to mix... keep on mixing until your tired.. and then mix some more... the meat should be really tacky/sticky ...
 
Yes, REALLY TACKY...   when you pull your hand out of the mix, it should stick like gum on a shoe on a hot day....   If you have a KA mixer, mix using the dough hook...   it's easier on the body...   keep the meat on a sheet pan in the freezer for 1/2 hour or so...   then mix...   fill the stuffer can with cold meat and stuff...

Another note....   venison and chicken meat have little to no intramuscular fat...  fat needs to be added along with the other ingredients you added... 
 
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