The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-01-2008, 10:07 PM   #1
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Question sausage question.

Most of the recipes I found called for adding water into the mix. I did add water but it seemed like it made the meat kind of mushy (?). Can someone tell me the reason for adding water?
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 02-01-2008, 10:22 PM   #2
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

I think it is so it will flow thru the stuffer. NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is offline   Reply With Quote


Unread 02-01-2008, 10:34 PM   #3
Brewmaster
is One Chatty Farker

 
Brewmaster's Avatar
 
Join Date: 07-05-07
Location: St. Louis
Downloads: 0
Uploads: 0
Default

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
__________________
FEC-100
PG-500
Large Egg
Weber Ranch Kettle
BBQ070 (Lil Tex)
BBQ075 (Texas)
UDS
Brewmaster is offline   Reply With Quote


Unread 02-01-2008, 10:54 PM   #4
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

Thanks for the offer.
I added a half cup for the four lbs we had. I think the next time I will either eliminate it all together or at least cut it to a quarter.
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 02-01-2008, 11:21 PM   #5
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

How did it turn out after you cooked it up???
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 02-01-2008, 11:43 PM   #6
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

Turned out great!!! LOL the heartburn is killin me!!

__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 02-02-2008, 12:54 AM   #7
JamesB
is one Smokin' Farker
 
JamesB's Avatar
 
Join Date: 08-15-05
Location: Irving, Tx
Downloads: 0
Uploads: 0
Default

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.
JamesB is offline   Reply With Quote


Unread 02-02-2008, 01:41 AM   #8
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Downloads: 0
Uploads: 0
Default

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.
Jack2u2 is offline   Reply With Quote


Unread 02-02-2008, 04:51 AM   #9
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brewmaster View Post
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
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.
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Unread 02-02-2008, 06:18 AM   #10
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0
Default

Well I haven't made 1000# of sausage in my life but I'm gonna post anyway. (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.
__________________
Rodger

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE Proud ARKLAFO
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Unread 02-02-2008, 07:10 AM   #11
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

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.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 02-02-2008, 07:18 AM   #12
The Anchorman
is One Chatty Farker
 
The Anchorman's Avatar
 
Join Date: 02-03-07
Location: Narragansett RI
Downloads: 0
Uploads: 0
Default

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-...nder-8-0z.html

You Will See A Difference.
__________________
Ray Depot, The Anchorman
The Anchormen, Rhode Island's Original Competition BBQ Team.
The BBQ TITANS

BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens
KCBS CBJ
The Anchorman is offline   Reply With Quote


Unread 02-02-2008, 08:32 AM   #13
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

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.
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 02-02-2008, 08:49 AM   #14
CritterCook
Full Fledged Farker
 
CritterCook's Avatar
 
Join Date: 08-29-07
Location: Wildwood, MO
Downloads: 0
Uploads: 0
Default

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!
__________________
Joel
Sweet Britches BBQ Team

"Bessie" and "Arnold" the UDS's
22.5 Weber
Cookshack FE150
Char-Broil performance series-gas

"When I read about the evils of drinking, I gave up reading"
CritterCook is offline   Reply With Quote


Unread 02-02-2008, 08:53 AM   #15
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

Beer Brauts are rapidly moving to the top of the list. I didnt put the sausage in casing, as I have always been a pattie man myself.
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sausage Question wihunter12 Q-talk 5 07-23-2010 01:18 PM
Sausage question. ve3rpm Q-talk 6 04-26-2009 04:16 PM
Sausage question Norcoredneck Q-talk 18 03-28-2009 12:54 AM
Sausage question bbqpigskin Q-talk 7 09-28-2007 07:58 PM
Sausage question parrothead Competition BBQ 4 06-08-2005 04:54 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:25 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts