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What can make venison sausage dry when smoking it?

I have made several batches, one comes out nice and moist and the next is sort of dry also the texture changes from one batch to another.

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Over cooking it would be one reason it would be dry...the other is what kind of fat content was in the meat. Trouble with processing your own meat is the inability to accurately measure fat content. For most game meats, it is relatively low, but there is still some. Then if you had anything you added to the meat, seasonings, or cereals...making sure they were properly measured each time would effect the texture and moisture in the sausage.

Another trouble I have found is how the deer was killed....if it was on the run, the meat seems tougher to me than if it was killed standing still! My dad said that was because of the adrenaline in the deer's muscles...but I have nothing to prove that...so just a theory.

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The reason why venison sausages are dry could be because of using too much heat. This tends to take up all the moisture in the sausages. There is also a possibility that the smoking is being done for a longer time than what is necessary.

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