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<blockquote data-quote="pluckem" data-source="post: 239873" data-attributes="member: 843">Ill agree with the others that you must be getting it too hot in either the smoking process or final cooking process. I know everyone's preference and tastes are different but 60 pork/40 venison should not be even close to dry.&nbsp; I prefer that ratio switched around and never have a problem or thought a binder was needed.If your smoker has temp control issues or hot and cold spots, try finishing your smoking process in a hot water bath. When the internal temp is at 135-140F take the sausage out and put it in a bath of 155F water. Let it sit in it until the sausage gets to 155F and then throw the sausage in an ice bath. This will ensure the required internal temp is reached without getting parts of the sausage to high in temp. It will also help stop shrinking and wrinkles in the casing.&nbsp; Then when you do the final cooking/heating make sure your don't overcook it. Go lower and slower on the grill or avoid rolling boil if cooking in water. Just let it simmer.If the sausage is leaking fluids/grease while on the grill or if your water in the pan gets the white film, your cooking out the fat you added. The texture of the sausage will be noticeably different at that point</blockquote>

[QUOTE="pluckem, post: 239873, member: 843"] Ill agree with the others that you must be getting it too hot in either the smoking process or final cooking process. I know everyone's preference and tastes are different but 60 pork/40 venison should not be even close to dry. I prefer that ratio switched around and never have a problem or thought a binder was needed. If your smoker has temp control issues or hot and cold spots, try finishing your smoking process in a hot water bath. When the internal temp is at 135-140F take the sausage out and put it in a bath of 155F water. Let it sit in it until the sausage gets to 155F and then throw the sausage in an ice bath. This will ensure the required internal temp is reached without getting parts of the sausage to high in temp. It will also help stop shrinking and wrinkles in the casing. Then when you do the final cooking/heating make sure your don't overcook it. Go lower and slower on the grill or avoid rolling boil if cooking in water. Just let it simmer. If the sausage is leaking fluids/grease while on the grill or if your water in the pan gets the white film, your cooking out the fat you added. The texture of the sausage will be noticeably different at that point [/QUOTE]

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