<![CDATA[Mixing water, seasoning, and cure into meat for making snack sticks]]>Has anyone ever just tried putting recommended amount of water, seasoning and cure in a mixing bowl blended it up, and then just pour it over the meat while its rotating in the meat mixer?

]]>https://waltonsdev.nodebb.com/topic/1873/mixing-water-seasoning-and-cure-into-meat-for-making-snack-sticksRSS for NodeFri, 11 Sep 2026 04:53:07 GMTFri, 27 Dec 2019 23:53:14 GMT60<![CDATA[Reply to Mixing water, seasoning, and cure into meat for making snack sticks on Tue, 31 Dec 2019 14:38:28 GMT]]>Yeah, there isnโ€™t really a wrong way to do it here. A lot of commercial processors do it this way. I add the cure to the water for sure, it helps make sure you have a more even distribution. It is slightly better to do this when making a fresh sausage when you are doing a cured sausage you are going to do so much mixing that everything should be evenly distributed but with fresh you only want to mix it a little bit.

]]>https://waltonsdev.nodebb.com/post/10387https://waltonsdev.nodebb.com/post/10387Tue, 31 Dec 2019 14:38:28 GMT<![CDATA[Reply to Mixing water, seasoning, and cure into meat for making snack sticks on Mon, 30 Dec 2019 06:29:34 GMT]]>I like to grind the fat or pork 1/8 and then grind the meat 3/8 then thoroughly mix the two together then grind 1/8 and feel that it really helps with the protein extraction then I mix all the dry ingredients together in the water and then thoroughly mixing it with the ground meat is the best way to get it evenly distributed .

Dave

]]>https://waltonsdev.nodebb.com/post/10333https://waltonsdev.nodebb.com/post/10333Mon, 30 Dec 2019 06:29:34 GMT<![CDATA[Reply to Mixing water, seasoning, and cure into meat for making snack sticks on Sat, 28 Dec 2019 03:14:03 GMT]]>Beef1424
Yep. Absolutely. As twilliams said, no wrong way. Experimented with adding seasoning before first grind, after first grind and when itโ€™s moving in the mixer. Found no significant difference. The one constant is that the cure is always dissolved in water before adding.
When using the mixer I gradually add instead of just dumping it in and then mixing.

]]>https://waltonsdev.nodebb.com/post/10281https://waltonsdev.nodebb.com/post/10281Sat, 28 Dec 2019 03:14:03 GMT<![CDATA[Reply to Mixing water, seasoning, and cure into meat for making snack sticks on Sat, 28 Dec 2019 00:30:52 GMT]]>Beef1424 im not sure there is a wrong way to do it here. Especially since you mentioned in a mixer. By hand may be a little more tedious and procedure specific. As i always mix by hand, will add seasoning first to get proper distribution before protein extraction happens. I minimally and religiously dissolve the cure in the water before adding to the meat

]]>https://waltonsdev.nodebb.com/post/10272https://waltonsdev.nodebb.com/post/10272Sat, 28 Dec 2019 00:30:52 GMT<![CDATA[Reply to Mixing water, seasoning, and cure into meat for making snack sticks on Sat, 28 Dec 2019 00:08:30 GMT]]>erich52 Thank you much๐Ÿ™‚

]]>https://waltonsdev.nodebb.com/post/10270https://waltonsdev.nodebb.com/post/10270Sat, 28 Dec 2019 00:08:30 GMT<![CDATA[Reply to Mixing water, seasoning, and cure into meat for making snack sticks on Sat, 28 Dec 2019 00:00:02 GMT]]>Beef1424 That is exactly what I do when making both sausage and snack stick to get a more even distribution into the meat. I have read that some of the folks on this site like to add the cure separately but I have good success by mixing all of it in the water and dumping that evenly in the meat as it mixes.

]]>https://waltonsdev.nodebb.com/post/10269https://waltonsdev.nodebb.com/post/10269Sat, 28 Dec 2019 00:00:02 GMT