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Old 05-10-2013, 06:10 AM   #1
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Default Rabbit Sausage!

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

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Old 05-13-2013, 03:14 AM   #2
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I think part of the reason it dried was the lack of fat. I smoke a ton of wild game. If I grind it I always add some pork fat. Next time you make sausage add some pork sausage to the mix. I normally go for 90% game to 10% pork. Jimmy Dean maple sausage goes very well with deer an elk, and their sage goes great with rabbit, squirrel and other small game.

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Old 05-13-2013, 03:26 AM   #3
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Originally Posted by Tnoodle View Post
I think part of the reason it dried was the lack of fat. I smoke a ton of wild game. If I grind it I always add some pork fat. Next time you make sausage add some pork sausage to the mix. I normally go for 90% game to 10% pork. Jimmy Dean maple sausage goes very well with deer an elk, and their sage goes great with rabbit, squirrel and other small game.
Might have to try that on the next batch. We raise our own rabbits and we have heritage hogs growing right now as well but I couldn't wait for them and should have grabbed some sausage from the store. Funny thing is I actually had deer sausage in the freezer. Go figure right.
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Old 05-14-2013, 02:38 PM   #4
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You don't even need to buy pork sausage to mix in with it. Just get some fat back and grind it up with the rabbit.

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Old 05-14-2013, 02:43 PM   #5
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And if the sausages you have already made need a little love... I think they would make killer sausage and peppers heros. Peppers, onions, and bite sized chunks of your browned sausage links in a simple tomato sauce simmered and simmered and simmered.

Actually... suddenly I want to come to your house

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Old 05-14-2013, 02:44 PM   #6
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rabbit has almost no fat. that was your issue

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Old 05-14-2013, 02:47 PM   #7
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I've heard of folks adding rabbit liver to their rabbit sausage to add some fattiness... but then you might get a liver flavor you might or might not care for.

For the record, if I were making rabbit sausage and needed some pointers, I would call in the dream team of passedpawn and Subsailor.

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Old 05-14-2013, 02:58 PM   #8
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Mmmmm. After you add some bacon fat to it it will plump up and just be tasty. Man I just ate and am hungry again.

I would start with about 15% fat and work up from there.

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Old 05-14-2013, 03:01 PM   #9
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Have you ever considered the idea of rockchuck sausage and peppers, Varmint?

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Old 05-14-2013, 03:07 PM   #10
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Can't fix those. They are ruined. I'll dispose of them for you.

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