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Adding Water????

Discussion in 'Sausage' started by johnnyo, Dec 3, 2007.

  1. OK, got my Brats & Bangors ground, mixed, & fried a sample of each... GOOD!
    Getting ready to stuff using my 5 lb Grizzly Stuffer.. Is it recommended to add water to the meat to make it easier to stuff, or should I just push the meat through as is..
  2. richtee

    richtee Epic Pitmaster OTBS Member

    Well, try without. IF it seems WAY difficult, add half a cup icewater.
    On edit...Or a half a beer :{)
  3. deejaydebi

    deejaydebi Legendary Pitmaster

    Johno -

    I only add liquids when suggested by the recipe or if it seems a bit dry from powdered milk or other powdered binders. ENjoy!
  4. richtee

    richtee Epic Pitmaster OTBS Member

    YEAH MoM ! damn the torpedos! If it seems difficult, MAN UP and git-R-done! [​IMG]
  5. Well, I got 'er done. Thanks to both for your help.. I used beer for a thinner, half in the meat, & half in my stomach.. did 'em in a crock pot per suggestion in my other post.. turned out excellent, then finished them on the Q..
  6. richtee

    richtee Epic Pitmaster OTBS Member

    Can't go wrong with beer!
  7. scotty

    scotty Smoking Fanatic

    Sometimes addind liquid when not called for in a recipe can cause casings to burst when/if frying.[​IMG]
  8. richtee

    richtee Epic Pitmaster OTBS Member

    *****! Oh wait - no, not you...the SAUSAGE!