sausage question.
- Thread starter smooookin
- Start date
Brewmaster
is Blowin Smoke!
I add water when I make pork sausage and summer sausage. I add if for a couple reasons. I add garlic to my sausage and to do this I add the garlic to the water in a blender. Then pour the garlic water into the sausage. This added moisture also helps with stuffing.
To me it sounds like you are adding too much water. I add about a half gallon to about 100lbs of meat. I don't really measure, I go more by feel.
PM me if you have any more questions. I would be happy to help with my limited knowledge
Nate
To me it sounds like you are adding too much water. I add about a half gallon to about 100lbs of meat. I don't really measure, I go more by feel.
PM me if you have any more questions. I would be happy to help with my limited knowledge
Nate
Divemaster
somebody shut me the fark up.
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How did it turn out after you cooked it up???
J
JamesB
Guest
I've been using beer in my sausage from a suggestion of a sausage making friend. I mix my dry spices with the beer and it helps to distribute the spice mix within the meat when I mix.
James.
James.
J
Jack2u2
Guest
I woulldn't eliminate the water (liquid). It helps mix the spices and gives moisture to the finished product. Just make sure it's ice cold when you add it to the meat. Substitute beer, wine or other liquid for more flavor.
River City Smokehouse
is Blowin Smoke!
Yes I think your knowledge here might be limited Nathan. You have to make over 1,000 lbs. of sausage a year to qualify and you only made 1,000 lbs. Now if you would have made 1 lb. more, then you could make a valid comment on this subject.:wink:
CajunSmoker
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Well I haven't made 1000# of sausage in my life but I'm gonna post anyway:biggrin:. (Holiday Inn Express mod)
If you let the mixture set in the freezer for about 10 min all the water will absorb into the meat. It will make the sausage much more moist when cooked. It's especially needed when your stuffing the sausage so the meat slides into the casings easier.
If you let the mixture set in the freezer for about 10 min all the water will absorb into the meat. It will make the sausage much more moist when cooked. It's especially needed when your stuffing the sausage so the meat slides into the casings easier.
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Sausage needs some additional moisture., and time for it to re-absorb and equalize. It's just like making a hamburger or a meatloaf without adding a splash of water or beer, it will come out drier.
T
The Anchorman
Guest
Try substituting the water with crushed ice, along with the very hard chilled pork (from the freezer). Also did you add a meat binder? Like dry milk or what I like to use from Butcher and Packer http://www.butcher-packer.com/pages-productinfo/product-894/special-meat-binder-8-0z.html
You Will See A Difference.
You Will See A Difference.
smooookin
is Blowin Smoke!
I didnt add a binder, but I seemed to cook up just fine. Next run I think I will toss it back in the freezer for a few minutes before I run it thru the grinder the second time.
I have one 4 1/2lb. butt left. 10lbs of bacon curing and three lbs of sausage in the fridge. I am thinking the freezer needs 4lbs of sausage on stand by. Might have to give the beer a try.
I have one 4 1/2lb. butt left. 10lbs of bacon curing and three lbs of sausage in the fridge. I am thinking the freezer needs 4lbs of sausage on stand by. Might have to give the beer a try.
C
CritterCook
Guest
Just made some brats yesterday. Added beer to those. I have forgotten the liquid in the past and it seemed to come out ok. I like to use a broth or beer instead of just water.
By the way. After running out of casing towards the end of the brat run, I took the remaining meat, mixed in some chopped onions, jalapanios, asiago and provel cheese, rulled in in my pork rub and made one helluva fattie!
By the way. After running out of casing towards the end of the brat run, I took the remaining meat, mixed in some chopped onions, jalapanios, asiago and provel cheese, rulled in in my pork rub and made one helluva fattie!
wlh3
is Blowin Smoke!
Well my total poundage for sausage making is 6 lbs, but this is what I was told. Waht all the guys above said.. helps ditribute the flavors throughout the sausage, adds moisture, makes it move better through the stuffer:roll:
