FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Venison sausage a little dry

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
smokercraft



Joined: 29 Jul 2007
Posts: 16

PostPosted: Sun Feb 10 08 6:46 pm    Post subject: Venison sausage a little dry Reply with quote

My venison sausage is a little dry but the texture is great. Taste is there. I seam to have the right amount of pork now also. I smoke it to 145 deg. internal. Total 8 hours. What can I do to get more moisture in the sausage? Some people say it's a little dry. Help
Back to top
View user's profile Send private message
Howard
Newbie


Joined: 28 Jan 2008
Posts: 40
Location: NE Alabama

PostPosted: Sun Feb 10 08 9:08 pm    Post subject: Reply with quote

I'm no expert and I have not tried this, but I've read about using Non Fat DryMilk, or Soy Protien. The book I read this in is "GREAT SAUSAGE RECIPES AND MEAT CURING" By Rytek Kutas

It says: "The soy protien or dry milk help retain the natural juices of the meat as well as bind it together. Rarely used in making fresh sausage, because it would give the sausage that bland and greasy look.
Used in sausage that is going to be smoked and cooked, because it has no effect on the appearance of these sausage other than making it look nice and plump"

3# of soy protein per 100# of meat
Back to top
View user's profile Send private message
salmonclubber
BBQ Fan


Joined: 16 Jan 2007
Posts: 100
Location: Forks WA

PostPosted: Mon Feb 11 08 12:08 am    Post subject: Reply with quote

smokercraft

go to butcher-packer and get some of there special meat binder and some dry powdered milk it will make a huge difference i use 2 oz to 25 pounds of sausage of the meat binder and 2 oz of the dry milk to 25 pounds of sausage it is cheaper than the soy protein
_________________
Happyness is a full smoker
Back to top
View user's profile Send private message Yahoo Messenger
smokercraft



Joined: 29 Jul 2007
Posts: 16

PostPosted: Mon Feb 11 08 3:14 am    Post subject: Reply with quote

Thanks I use some powdered milk now in my recipe. Maybe I'll try some more and see what happens. I use 1/4 cup to 5lbs. batch of meat.
Back to top
View user's profile Send private message
B.L.Z.A four
Newbie


Joined: 01 Sep 2007
Posts: 33
Location: S. Central Wi.

PostPosted: Mon Feb 11 08 3:36 am    Post subject: how much water? Reply with quote

I made up 25#s of venison sausage last w-end and I put in 3 1/2 cups of distilled water in mine and it isn't at all dry. I would try that and see how it works. You got to have some kind of moisture in it because venison is dry to begin with. I also put in Pork in my venison sausage. I use 15#s of Venison with 10#s of pork. That could be another reason why it is dry.You got to have pork or beef with it...
Hope this helps out some!!!!
B.L.Z.A. four
Back to top
View user's profile Send private message
buroaks
Newbie


Joined: 20 Jan 2008
Posts: 74

PostPosted: Mon Feb 11 08 5:35 am    Post subject: Re: Venison sausage a little dry Reply with quote

smokercraft wrote:
My venison sausage is a little dry but the texture is great. Taste is there. I seam to have the right amount of pork now also. I smoke it to 145 deg. internal. Total 8 hours. What can I do to get more moisture in the sausage? Some people say it's a little dry. Help


Since you have not detailed your sausage making process, it is difficult to say why your sausage is on the dry side. Some have suggested the necessity of adding pork butt to the mix-that will give it an unctuous quality. When you remove the sticks of sausage from the smoker, give them a hot water shower for 15-30 seconds then dunk them in an ice water slush until the internal temp reaches 100 degrees. Hang them up and let them dry. Maybe you are already doing this, if so disregard.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group