Do you add water to help the sausage press?

Discussion in 'Sausage' started by osage, Jan 20, 2008.

  1. osage

    osage Fire Starter

    I mixed up a batch tonight for the smoker tomorrow. When making brats for the freezer I normally add some water with the spices so that it mixes easier and goes through the sausage press. Will this work for smoking summer sausage or will it cause the sausage to shrink later?
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    when you pull it off the smoker..........rinse in cold running water........OR, if you have a convenient snow bank, that nots yellow.......throw it in that........this will prevent the shrinkage..........then you hang for it to bloom
     
  3. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I add about a quart of ice water to 25 lbs. of meat. I mix my salt, cure and spice with the water well first, until the salt dissolves. Then pour this evenly over the ground meat in the mixing tub (I use the Rubbermaid gray busing tubs from Sam's Club). Then start mixing. I do this by hand, just turning and folding the meat in the tub for about 10-15 minutes, until all the water and seasoning seems well incorporated, or my hands are about frozen. I do this for all my stuffed sausages. Just did 25 lbs each of salami and summer sausage from my last elk.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    mule.........sounds like you need a meat mixer............
     
  5. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Yeah, among other things. I need a stuffer first, but I have a hard time convincing myself (and especially the wife) that I need this stuff when "it works just fine the way your doing it now".
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    if you are as old as robert....your avatar........tell her arthritis has set in.......the cold is KILLING you....[​IMG]
     

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