First post
I recently offered to help out a friend making a couple batches of hot dogs and we ran into some issues with super dense meat after we mixed. The second time around we added more water, but it was still so stiff that my electric stuffer couldn't push it through the small sheep casing-size horn, and...
Last post
10-15% of the weight of the meat in added water is normal. If you have additional binder in the recipe as well, such as soy protein, milk powder, potato starch, or similar, 20% is not unusual.
Cheers,
Michi.
Thanks. Yeah, we were nowhere near 20%. We'll up it a lot on this next one.