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.