I understand. I’ll let you know how the next batch goes…we are going to try again ASAP. Thank you for all your advice.

I understand. I’ll let you know how the next batch goes…we are going to try again ASAP. Thank you for all your advice.

salmonmaster I think I need to clarify, our smoker setting was 190, not the internal sausage temp. Which is why we suspected an issue with the milk. We have used this cooking method with Non-fat dry milk before with wonderful results. Only difference on the temp is the sausage wasn’t bonding with the casing, so, as per a different recipe, we bumped the temp. to 190. The more I ponder this the more I’m believing it was the powdered whole milk as opposed to using powdered non-fat.

mrobisr Do you have a link to the video you are referring to?

mrobisr Do you have a link to the video you are referring to?

salmonmaster
The recipe called for 5 - 9 hrs. Ours cooked for 5 hrs…

Thanks for the response.
Txrancher

Terry Kostiw
We used Nido dry Whole milk powder in our pork/beef summer sausage. The first thing we noticed is the large amount of gelatin that rendered out of this batch compared to previous batches. The next thing is that the casings (fibrous) did not stick to the sausages, pealing completely off the meat. Lastly the texture was VERY different than previous batches. It was very loose this time and not “gel-ed”
One other difference in this batch was we followed a slower cooking method this time. 120 degrees, 150, 190 for 5 hrs
So just so I’m clear on our mistake: Did the WHOLE dry milk powder contribute to the loss of fat and texture, or did we cook too slow.
TIA
txrancher