% of water?

[auerjr]

What do you typically add for water % in a cured and smoked sausage? Do you add more water if a binder is used?

I think I remember 5/6% of water?

 

[zwiller]

In general most here feel adding water is not necessary and some feel it leads to a reduction in quality. Same with using a binder. That said, I use 5-10% water along with a binder in most of my stuff for added insurance for a good bind and feel the water helps distribute the spice mix. IE I add my spice mix to the water and mix before adding to the meat.

 

[indaswamp]

You will lose 10-12% water from the links when you submit them to smoking. So the added water offsets this and keeps the sausages moist and juicy. The rate of addition for smoke sausages is a max. of 10%; and 3% for fresh sausages.

 

[Danblacksher]

when I look at the recipes I have they are all from 6-10% liquid

 

[chopsaw]

What do you typically add for water % in a cured and smoked sausage? Do you add more water if a binder is used?

I let the lean to fat ratio and the amount of salt added decide how much liquid and binder in a cured and smoked sausage .

 

[auerjr]

thanks guys. I have been using 5/6%, sounds like I'm on the right track.

 

[DougE]

I generally add liquid as needed. I keep a bottle of spring water close by when I'm mixing and will add some if I feel like the batter needs loosened up some. I don't measure though and just go by feel.

 

[cptnding]

I let the lean to fat ratio and the amount of salt added decide how much liquid and binder in a cured and smoked sausage .

chopsaw I am just beginning to learn sausage making.
Could you elaborate on your thought process with this? Thanks for your help!
I've been making bacon of all types for years using EQ and mostly cold smoking but never got into sausage making.

 

[Schwarzwald Metzger]

What do you typically add for water % in a cured and smoked sausage? Do you add more water if a binder is used?

I think I remember 5/6% of water?

I add 10%.... Never had an issue.

 

[Winterrider]

I'm with DougE on this one.

 

[chopsaw]

Could you elaborate on your thought process with this?

Yes . Doug is saying the same thing in post 7 .
The amount of fat and salt play a big part of the meat paste binding .
My opinion is , you can't say use X amount liquid without knowing what else is used .
I use pork butt most of the time . The fat to lean is always different , but close . So I have a dedicated salt amount I use , add the seasonings and mix . For a fresh sausage , if it's dry / won't bind I'll add some liquid and mix again . If it comes together I'll stop . If it doesn't I'll add more in small amounts until it comes together . If it's a pre mix you never know if it's salt heavy , or what that percentage is . So the amount of liquid may change .

I'll do the same with a cured and smoked sausage , but also use a binder added in small amounts along with the liquid .
I don't measure any of that . I add it in slowly while mixing until it comes together .

 

[indaswamp]

Salt concentration also comes into play here...more salt extracts more salt soluble proteins, thus better binding of the meat paste....

 

[DougE]

You will lose 10-12% water from the links when you submit them to smoking. So the added water offsets this and keeps the sausages moist and juicy. The rate of addition for smoke sausages is a max. of 10%; and 3% for fresh sausages.

I generally smoke long enough to get the color I want. I cold smoke when ambient temps allow, or warm smoke the rest of the time. Either way, I poach naked in SV to finish so I doubt I lose that much moisture in my process.

 

[indaswamp]

SV finish will definitely reabsorb water on the finish. I was referring to traditionally smoked sausages finished in the smokehouse.
Commercial producers use a steam bath with liquid smoke water for a 100% humidity environment that locks in all the moisture, even added water, for higher profits and faster cooking times.....