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Tough smoked sausage
Posted By: Mike Monaghan
Date: Sunday, November 23, 2003 at 2:47 p.m.
I made a batch of smoked sausage and it came out sorta tough & dry.
I have to poach it in a skillet with a little water to make it palatable. Definitly not grilling stuff like Hillsire Farms. I had it in my smoker for a total of 9 hours to reach an internal temp of 152 deg. I used a meat block of 50/50 pork butts & ground beef, stuffed into hog casings. What can I do to get the sausage exterior closer to being moist like the fully cooked commercial stuff? Thanks
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