I had that problem so I added 3 ozs of carrot fiber and about a quart of water this was in a 25lb batch. Best sausage I had ever made up to that point. It was very good sausage! Since then I always use carrot fiber and i have not had a dry batch. I’m very proud of the quality of my sausage!
Posts made by bowhunter extream
RE: Brats dry and crumbly when cooked
RE: Advice on building a smokehouse.
I’m building one (started this morning)and have decided to cannibalize my Trager smoker as my smoke source. My plan is to have the Trager components in a separate box with the smoke piped into my main smoke house so I can cold smoke salmon and other fish. Tragers are expensive $700 plus but it will keep applying smoke without me managing that part of the process. So far it looks like I will have a thermostat temperature controlling electric element inside the smoke house. I would rather use gas if I could find a therestate that could regulated the heat of the flame in stead of just turning it on and off while working at the low temperatures I need for the first stage of smoking my braut sausage 130* . Electric ones are available.