SC - Kitchen steward.

[Marilyn Traber]

The dry and crumbly condition of smoked/dried sausage is due to
an insufficiency of fat in the original product.  Most modern
recipes require the addition of fat to the meat, normally in with
the addition of bacon fat which is sometimes sold as that; bacon
fat, and the cost is abnormally low.  I've found that, for me,
fat should make up about 10% of the meat portion of the sausage.

WAJDI

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