I have a Master built and have had the same problem.
I now run mine to 130 on a probed chub knowing som will be 140.
I then take them to the souse vide to finish and take them to 153 and hold them for 3 hours there.
They are moist and no fat burnout.

bpschuebel
Thanks so much.I was thinking along those lines myself but being the first attempt wasn’t sure if myself. Ive made summer sausage several times and use the citric but didn’t think the sausage needed it.
Thanks again!

First post and first attempt at smoked sausage. Question one. Do I need Sure-Jell ? Question two do I need encapsulated citric acid? Question three how much water do I need in a 25 lb batch ?
Thanks for any help ahead of time , this is my first attempt at smoked sausage.