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 .What do you typically add for water % in a cured and smoked sausage? Do you add more water if a binder is used?
chopsaw I am just beginning to learn sausage making.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 .
I add 10%.... Never had an issue.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?
Yes . Doug is saying the same thing in post 7 .Could you elaborate on your thought process with this?
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.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.