I made some venison summer sausage and it came out ok but a little dry. It was not the crumbly dry but a pasty dry taste. Does anyone have any idea why? I have cut back on the soy protein to 3/4 cup instead of 1 cup but it still seems a little dry to me.
I made a 5# batch and here is my method;
Dec 11 2010 made venison summer sausage. Outside temp 15. mixed up night before and put in casings
then in frig. Recipe was;
4 lbs venison
1 1/2 ground pork
5 tsp kosher salt
2 Tbsp powdered dextrose
1/2 tsp white pepper
2 tsp ground coriander
1 Tbsp ground black peppercorns
2 1/2 Tbsp whole mustard seed
2 tsp garlic powder
1 tsp thyme leaves
1/2 tsp ground clove
3/4 cup soy protein concentrate
3/4 cup cold distilled water
1 tsp cure #1
1/2 tsp liquid smoke
Took out of frig and let get to room temp. Preheated smoke to 150 then turned down to 120 for 40
minutes then up to 150 for 2 hours of oak smoke then to 160 for 2 hours then 170 until IT hit 152.
Took out and let air cool.Took 5 hours Came out better than last time but could still use a little
something? Use ice bath method next time.Seemed a little dry-pasty texture,not crumbly though.
I would try a 3pound 2 pound ratio the venison may be whats drying out on you because it is so lean and giving you the dry taste
I'm with 10.5
I haven't made venison sausage yet, but when I had it processed I had
it made 60/40 and was not dry.
I don't see anything wrong with the ingredients however you might still cut the soy concentrate back to perhaps 1/2 cup. I think 10.5 has you covered with the fat content. Sounds like you need a bit more fat in dat ;D
OK will try next time Thanks. Probably won't be until after the holidays though.
Just my 2 cents but soy protein also helps retain moisture.
I would start with adding more fat first.
Keep the fat to at least 20% total green weight
Just throwing this out there.
My last summer sausage batch I did with a 60/40 ratio Venison to Pork Butt and it came out much better than the last time when I did a 75/25. Hope your next batch turns out perfect.
SIA