What would be the amount of water to add to the ground pork butt?
Biggy1 Meat Mopper Original poster Apr 5, 2019 227 35 Houston Texas Apr 6, 2019 #1 What would be the amount of water to add to the ground pork butt?
wild west Smoking Fanatic Apr 25, 2016 494 113 Saskatoon Saskatchewan Apr 6, 2019 #2 I usually dont add water unless i am adding nfdmp but up to 1 cup per 5 lb the norm.
Biggy1 Meat Mopper Original poster Thread starter Apr 5, 2019 227 35 Houston Texas Apr 6, 2019 #3 Thanks a lot Wild West I won't add any water.
Biggy1 Meat Mopper Original poster Thread starter Apr 5, 2019 227 35 Houston Texas Apr 6, 2019 #4 BTW what is nfdmp?
daveomak SMF Hall of Fame Pitmaster OTBS Member ★ Lifetime Premier ★ Nov 12, 2010 27,123 4,979 Omak,Washington,U.S.A. Apr 6, 2019 #5 Biggy1 said: What would be the amount of water to add to the ground pork butt? Click to expand... Why do you want to add water ??? what are you doing with the ground meat ?? What is your recipe.....
Biggy1 said: What would be the amount of water to add to the ground pork butt? Click to expand... Why do you want to add water ??? what are you doing with the ground meat ?? What is your recipe.....
Biggy1 Meat Mopper Original poster Thread starter Apr 5, 2019 227 35 Houston Texas Apr 6, 2019 #6 daveomak said: Why do you want to add water ??? what are you doing with the ground meat ?? What is your recipe..... Click to expand... Making pork and beef smoked sausages links with 10lbs.of esch. .
daveomak said: Why do you want to add water ??? what are you doing with the ground meat ?? What is your recipe..... Click to expand... Making pork and beef smoked sausages links with 10lbs.of esch. .
wild west Smoking Fanatic Apr 25, 2016 494 113 Saskatoon Saskatchewan Apr 6, 2019 #7 Nfdmp=non fat dry milk powder.
P PolishDeli Smoking Fanatic Oct 9, 2018 382 538 Apr 6, 2019 #8 for sausages, i usually add water in an amount equal to about 10% of the meat weight
wild west Smoking Fanatic Apr 25, 2016 494 113 Saskatoon Saskatchewan Apr 6, 2019 #9 Use nfdmp to reduce shrinkage and help retain moisture in the sausage.