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Using stock instead of water

KillerNoms

Newbie
SMF Premier Member
9
7
Joined Aug 14, 2018
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?
 

indaswamp

Smoking Guru
OTBS Member
7,321
3,877
Joined Apr 27, 2017
You can add salt free stock in place of the water, just be sure to chill it very cold. What kind of sausage are you making? Smoked or fresh?
 

Wurstmeister

Smoking Fanatic
608
403
Joined Mar 21, 2018
Oh please don't add "no taste" water to your sausage:emoji_persevere:. Even if you have to use a dry seasoning base mixed with a little beer, anything but water!!!!🍻
 

indaswamp

Smoking Guru
OTBS Member
7,321
3,877
Joined Apr 27, 2017
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.
 

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