3 of us made a batch of link sausage with deer/hog/pork and then smoked it for a couple of hours. The problem is it turned out DRY when you finish cooking it. I guess we didn't have enough fat in there. 2 grinds through the burger plate and the meat was keep cold. The smoke was at about 150-175.

Is it to late to completely dry it or do I risk GUT BOMBS?

If I were able to do this the question is HOW?????

what was your pork percentage? Was this going to be grilling sausage or dry? If you didn't put any curing salt in it..you're outta luck IMO.

Use it with spaghetti sauce. It's great that way.

PLUS 1

You may not of had enough fat but the main prob is the temp fat melts at around 130 never smoke the sausage at more than 150 .If you want moist internal temp of sausage 135 to 140 for dryer 150 degrees.Good meat makes good sausage and low and slow on smoking and very little wood or it will taste like a stick of wood .Darrell

I have tried cooking the sausage by spliting the caes and it still is not very good.

Still wondering if I can turn it into true dried sausage and if so how would I do it?

Like Robert said unless you added curing salt I doubt you can dry cure it. That sux, but you can always use it for gumbo or red beans and rice.

Did you let the meat sit overnight after your first grind?? Some seasonings do require a curing time.... I think you used the wrong plate.... Use the chili plate BOTH times if you are stuffing.