Keeping the meat moist

[rich]

1oz.per lb works good for me

[Jonathon]

Luebke1219 Carrot fiber for fresh product (brat/breakfast) Sure Gel for cured like Summer Sausage or Snack Sticks

[Leland]

What to do if the sausage mixture is too stiff? 10 LBs italian mixture with sun dried tomatoes and cheese, basil. 1 1/2 cups of wine and 137 grams of super bind. i’m ready to stuff but i think it will never come out of the stuffer. can i just keep adding water till i get a wet consistency?

[YooperDog]

Leland fresh or cured sausage? Your cook schedule might take more time from my experience. I have done it in the past and that is my experience with cured. With fresh they will be a bit more juicy but be careful with adding to much water.

[Leland]

its a fresh sausage ,then i was going to smoke some just to see what its like. what happens if it has too much water ?thanks yooperdog

[smokinbubba]

Leland said in Keeping the meat moist:

What to do if the sausage mixture is too stiff? 10 LBs italian mixture with sun dried tomatoes and cheese, basil. 1 1/2 cups of wine and 137 grams of super bind. i’m ready to stuff but i think it will never come out of the stuffer. can i just keep adding water till i get a wet consistency?

I don’t measure my water when making sausage. I add water till it looks right. Meaning I have proper protein extraction if required and thin enough to get thru the stuffer. Try adding water till the meat is shined and glistening. The longer you mix, the drier it gets to a point.

[Leland]

thanks ,smokinbubba i’ll do that and do a trial run on the smoker .

[YooperDog]

Leland it is how the finished cooked product turns out in fresh. For me it is like a soggy brat/sausage. You need water/liquid to bind but not so much to make a slurry. Sometimes I need to add more water because I know from experience it is needed or if I let some fresh mix sit overnight I know it will need some water to get through the stuffing process.

[Jonathon]

Leland 1.5 cups is a slight amount. It usually doesn’t matter as much with fresh sausage though. Did the meat sit around a while and firm up? If you’re stuffing into a 32mm casing then you should be fine without adding any water.

[Leland]

THanks , yes the meat was in the fridge overnight . and that is what i did i put into large casings.