The Cure For ??

[JckDanls 07]

To much water mixed in 5 lbs of meat...

I'm making snack sticks and mixed up 5 lbs of Ownes BBQ Honey BBQ... The right thing to do would to be add more meat... But I only had enough seasoning for a 5lb batch...

What other trick can I use to tighten it up ??

 

[BGKYSmoker]

Put it in a collander and cover it, let the water escape the meat thru the collander overnight.

 

[SmokinEdge]

A dry binder like potato starch or flour or dry milk powder, carrot fiber. Even rice flour.

 

[JckDanls 07]

Put it in a collander and cover it, let the water escape the meat thru the collander overnight.

OK.. into the colander for a nights rest...

dry milk powder,

Will do this as a last resort ...

The other 55 lbs came out perfect...

Thanks Fellers

 

[chopsaw]

OK.. into the colander for a nights rest...

Got any cheese cloth ? Might spin it up to apply some pressure to the meat paste .

 

[SmokinEdge]

I just have to ask,,,,,, how much is to much water? Not sure what we are talking about here. You can wring it out by hand and stuff it, or add some dry ingredients to tighten it up. A sit over nite to drain will not extract that much. So please explain the excess water. Thanks

 

[JckDanls 07]

I like my meat really dry and sticky ... I use very little water when mixing ... This batch is really loose ... oozing between your fingers when mixing ... I agree not much water is going to drain out ...

Probably will just add NFPM when I mix the cheese and jalapenos in...

 

[oberst]

On some situations I have jammed paper towels into a recipe to help dry it out. Never tried it on sausage but paper towels are highly absorbent.

 

[JckDanls 07]

It's all good.. thanks everybody...

Added 1/2C NFPM.. and stuffed... All hanging in the smokehouse now...