Sometimes when you make summer sausage or any other type "cased" meat that requires smoking at slow, low heat your finished product will be dry and lack any moisture. This is because the cooking process allows 10-15% of the moisture to cook out of the meat. To eliminate this add 10% extra water (5% prior to grinding and 5% after grinding). Also add 1 cup of non fat dry milk prior to grinding. The dry milk allows the moisture to bind to the meat and doesn't add any milk flavor to the meat. If you've had any problems with your sausage being too dry I guarantee this will solve that.
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