Homemade Sausage Making

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 we had to settle for 32mm sausage-sized links. We're making another batch soon and I was hoping someone here could offer some advice on how much water to add to counteract how much the protein powder soaks up. On the second attempt we made it more in line with what they have in the Marianski book, but as I said, it was still crazy dense.

Thanks in advance.

LinkMeAllOver wrote: ↑

Tue Nov 05, 2024 19:38

We're making another batch soon and I was hoping someone here could offer some advice on how much water to add to counteract how much the protein powder soaks up. On the second attempt we made it more in line with what they have in the Marianski book, but as I said, it was still crazy dense.

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.

michi wrote: ↑

Thu Nov 07, 2024 06:26

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.