Venison sausage help dry
Hi Everyone, I'm new to this forum and was hoping I could get some help. I got my first buck this year and been trying to make sausage. I a found a recipe online:
• 3 pounds ground venison
• 3 pounds pork butt
• 1/2 cup water
• 3 tablespoons Morton Tender Quick
• 2 tablespoons red pepper flakes
• 2 tablespoons mustard seed
• 2 teaspoons coarse ground black pepper
• 2 teaspoons onion powder
• 1 teaspoons garlic powder
I grind-ed it all and cooked a small sample patty, it tasted good and moist, so I stuffed into hog casings and vacuumed packed the links and froze them raw. I've defrosted 2 batches, first batch I simmered in beer for 3 minutes then broiled them to get the casing crisp, came out very dry. today I simmered them in beer for 2 minutes then wrapped them in bacon and grilled to 160 degrees. once again very very dry. any advise will be greatly appreciated. Thanks for taking the time to reply to this post. Happy hunting.
Gabe