problems with hydration in making snack sticks using excalibur maple-bacon mix. I’m working with aged Akaushi beef. age can be up to 60 to 70 days. I’m using 16mm smoked casings. in the directions for the mix no water is added. the first ingredient in the mix is brown sugar. Sugar is hygroscopic I added water to loosen (1# H2O/25# protein) it a bit and to make up for the dehydration during the aging. After cooking the next day the water leached out and the flavors were very weak. The next batch i made without water it set up like cement. I had to add some water to loosen it (to stuff). My electric stuffers won’t handle the load. I used my cured sausage stuffer (it has gears on it like a 59 ford 9 inch rear end, it is a beast) it did the job but it was a workout. The standard summer sausage mix i use calls for 3#of water per 25# of meat. It’s not excalibur brand and it works great. I know i have an issue with the age, and casing size. But i work as the butcher for a shop that raises the Beef. So it’s the product i use. I have 30 years experience in charcuterie and have always used my own seasonings I mixed myself. The water i added will effect the PH level and shy of doing an emulsification and with the marbling of the meat I think that will be a lost cause. I’m lost here. Any suggestions? Thanks

raypete I also tie and hang in link bunches and the ones i added 1# of H2O after 12 hrs of hanging had excess moisture that sweated though the casings, not a lot but I’ve never had that happen with any sausage i have made, raw or cured.

I’ve been using sous vide since 1997. a few tips, never salt meat before cooking, it’s best to cook and chill then retherm at a lower temp then originally cooked at. Always make sure the meat is totally dried. The pan needs to be very hot but don’t smoke the oil. Get a good Maillard crust on it using a cast iron should take 1 min on each side add hard herbs and baste as you finish it. Sous vide beats reverse sear by miles. And last tip learn how to slice meat against the grain. also google sous vide cooking times and temps for the meat for desired doneness. NY Strips can only take 20 mins depending if you plan on Pasteurization of the meat

Dave R Akaushi is way better than wagyu. Are you in the Kansas city area? I work for the butcher shop there that raises heartbrand beef Akaushi