Using stock instead of water

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

KillerNoms

Newbie
Original poster
Aug 14, 2018
11
9
Missouri
Most recipes call for mixing in ice-water prior to stuffing. I'm wondering about substituting stock.

Flavor-wise it seems like a no-brainer. And I think the texture could only benefit from a nice collagen-rich stock.

Of course if it's salted stock you should adjust your recipe to accommodate it, but I make my stock without salt.

Any thoughts?
 
Just remember:

smoke sausages- 10% liquid added
fresh sausages - 3% liquid added

More added water allowed for smoke sausages to compensate for water loss during the smoking process.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky