Homemade Sausage Making

I did this loin awhile back. It was good but a bit on the dry side. Suggestions to improve moisture?

Your back bacon will be more moist if you pump it and brine it, rather than dry cure it. And don't smoke it for 10 hours. A lot of moisture is lost during the smoking process, and that is something many don't realize. Two to three hours of smoke at around 135 will give it a lot flavour and nice colour. Finish by poaching. If you are going eat it fried, take the IT only up to 140. If you are going to eat as a cold cut, take it up to 150.

This was a wet brine, 8 days I think. I did do several hours of cold smoke and may have let the IT get too high. Will try again. Thanks

Darwin, your loin looks good in the pic, and you have to remember that it is probably the leanest cut on the pork. You also trimmed it completely of the fat. Next time smoke it with the back fat on, and it you don"t want to eat it, trim it off after. Fat and skin impart more flavour into the meat and reduce the drying.

Remember also that curing and smoking was a processing method to preserve meat so rehydration was often necessary when the meat was brought to the kitchen we mostly just cure and smoke for flavor.

Good points gentlemen and thanks. Next time I will leave on the fat and watch the heat level. I really don't mind this being a bit dry as I usually think of it as cold cuts. I just want a nice product for when I give it away.
Does the method of curing make a difference, wet vs dry?
thanks again.

Most of the exudate that I get with my 3-4 pound butt portions is reabsorbed by the end of the curing time period. However butt portions are very well marbled so they are never very dry.

Butts are on the list for when the temps drop down, I am almost out of tasso. I have not made buck board bacon, I guess I should add that to the list.