Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Keeping the meat moist

22 Posts 9 Posters 952 Views 7 Watching

J Offline
J Offline
Jonathon
Team Blue Admin Walton's Employee Power User
wrote on last edited by

#21

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.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
1 Reply Last reply

0
L Offline
L Offline
Leland

wrote on last edited by

#22

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

1

Hello! It looks like you're interested in this conversation, but you don't have an account yet.

Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

With your input, this post could be even better 💗

Sponsored By:

1
2