RoughandReadyRanch
Well-Known Member
- Joined
- Jul 17, 2012
- Messages
- 352
- Reaction score
- 62
So I just smoked 3' of rabbit sausage today with cherry wood in a barrel wet smoker and I am shocked to find it dry. Chicken I also smoked with it was the moistest chicken I have ever had and was literally blowing bubbles in the skin waiting to pop juice out. I used a basic recipe I found online that didn't have any pork added. I found the lack of fat added to be a but odd so I added a tablespoon of olive oil to try and combat the lean meat factor. The sausage tasted amazing but dry as all hell. Anyone got any tips, tricks, advice for this. I am not sure my smoker thermometer is good but if it is this smoked in the 250-275 range the whole time and was on for about 2 hours. I have never had drying issues with this masterforge due to the liquid basin above the charcoal. thanks in advance