Making Waltons BBQ snack sticks for the first time
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I have made plenty of sausage in the past. This is my first time using Walton brand. All other mixes call for adding water to reduce caking and make it easier to stuff. The label on the spices does not say anything about adding water. Does anyone know how much I should add. Or is there something in the mix that takes the place of water.
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We recently did some Willies snack sticks and to be honest, I didn’t measure the water. I just added water until it was mixed well and stuffed easily. They still turned out great.
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I have added spices dry and also mixed with water. You can have acceptable results either way. I do think mixing with water first makes the mixing with the meat a little more forgiving by improving the distribution of the seasoning with the mix.
For ingredients like cure that are present in small amounts, I think there is some advantage in diluting it in a little water before adding to the mixer.
If you add seasonings dry, I think it works best to add a little at a time, mix the meat, add some more seasoning, mix some more, until it is all well blended. When adding any seasoning, I try to spread it out over the entire surface of the meat in the tub or mixer to avoid any hot spots where the seasoning might not get dispersed evenly. -
I have made plenty of sausage in the past. This is my first time using Walton brand. All other mixes call for adding water to reduce caking and make it easier to stuff. The label on the spices does not say anything about adding water. Does anyone know how much I should add. Or is there something in the mix that takes the place of water.
rmeissner2790 1.5 qts to 2 qts for a 25lb meat block. 2 qts at the maximum is what i use. So 3/4 qt to 1qt for 12.5 lbs. Cold distilled water preferably
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We recently did some Willies snack sticks and to be honest, I didn’t measure the water. I just added water until it was mixed well and stuffed easily. They still turned out great.
@NDMike Thanks
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I have added spices dry and also mixed with water. You can have acceptable results either way. I do think mixing with water first makes the mixing with the meat a little more forgiving by improving the distribution of the seasoning with the mix.
For ingredients like cure that are present in small amounts, I think there is some advantage in diluting it in a little water before adding to the mixer.
If you add seasonings dry, I think it works best to add a little at a time, mix the meat, add some more seasoning, mix some more, until it is all well blended. When adding any seasoning, I try to spread it out over the entire surface of the meat in the tub or mixer to avoid any hot spots where the seasoning might not get dispersed evenly.processhead Thanks
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rmeissner2790 1.5 qts to 2 qts for a 25lb meat block. 2 qts at the maximum is what i use. So 3/4 qt to 1qt for 12.5 lbs. Cold distilled water preferably
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twilliams have you made the Honey BBQ? If so did you use more water because there is more mix. Thanks
rmeissner2790 i have done the honey bbq, the amount of seasoning does affect how wet it gets. 2 qts is the max. With 2 qts you will be good with the amount of seasoning in the honey bbq. Less seasoning you could drop it down to 1.5 qts. Even though i dont. Honey bbq also gives a little bit of slippery texture which helps in stuffing. As well as sure gel if you are using that. Again, these measurements are for 25lbs. Adjust if doing smaller batches
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