How Much Water Do I Add to Beef Sticks

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How Much Water?

• Thread in 'Sausage' Thread starter Started by tjohnson,
• Get-go date Jan 21, 2010

• #1

5,600

139

Joined Dec 29, 2009

I'm making 25# of sticks today, and a recipe I got from a friend calls for "iii Quarts" of water for 25# of meat.

He told me to add together this much water or the ground meat won't go through his motorized xv# Cabelas stuffer with a iii/8" tube.

I have a 5# vertical stuffer.

Recipes from Rytek and SMF I constitute seem to call for 1 cup per five pounds of meat.

Any Help Would Exist GREATLY Appreciated!!!

Cheers!

TJ

• #two

48

10

Joined Jan 21, 2010

I've had real good luck with ane cup per 5 pounds - you tin can add more than to brand the meat easier to work with, simply unless yous're using some kind of filler like dry milk or soy protein, etc. the water will mostly evaporate anyway.

• #three

48

10

Joined Jan 21, 2010

BTW, I have a small Cabelea's grinder as well, I retrieve it'due south the one/two horse model and it pushes the sausage out at this consistency just fine.

• #4

589

11

Joined Feb 4, 2009

1 cup for five lbs is just fine. Mix all your spices and cure with the water this makes it easier to mix. If your mixing by hand do smaller batches of ssay 5 lbs each. Adept Luck

• #5

350

11

Joined Jul 29, 2008

As you said, the reason the person who gave y'all the recipe put so much water in it was to go it to piece of work with his 25 lb motorized stuffer and 3/eight" tube. Since you lot are using a 5 lb. crank stuffer, yous may not demand as much h2o. I've non used my iii/8" tube with my 5 lb stuffer withal, and so I can't tell you for sure. If I was you lot, I would add 1 cup per v lbs and and so put a pocket-sized corporeality in your stuffer and encounter how easy it is to creepo. If it'south too hard, and so you tin add more water and effort again.

For sticks, I would think that having a relatively viscous meat mixture would be somewhat beneficial, because it would fill the casing up tightly and assist to eliminate air pockets. Like someone else said though, virtually all that extra moisture is going to evaporate when smoking, so it could cause shrinkage and wrinkled casings on your finished product. I'd put simply enough liquid in it to get information technology to crank comfortably, but no more.

• #6

162

18

Joined Aug nine, 2011

I am new to sausage making....I have Ryteks volume and he says in the color illustrated pages that mixing your spices and cure with water before mixing with meat is preferred simply he doesn't say how much....some recipes for 10 lbs of meat says 2 cups ice water which would be what y'all guys said above

my question is, practice you do this for any sausage you make then you can meliorate mix and distribute the spices and cure?

• #7

6,949

73

Joined Aug one, 2008

I accept never done sticks. Except for full general sausage, I bet nepas will exist hither in a heartbeat!

Proficient luck and skilful smoking.

• #8

5,600

139

Joined Dec 29, 2009

I am new to sausage making....I have Ryteks book and he says in the color illustrated pages that mixing your spices and cure with water before mixing with meat is preferred but he doesn't say how much....some recipes for ten lbs of meat says 2 cups ice water which would be what y'all guys said above

my question is, practise you do this for any sausage you brand so you can better mix and distribute the spices and cure?

Yes, You mix the spices and cure in the h2o, and and so mix the water into the meat.

If you're making snack sticks, y'all'll probably have to mix in more water, in-order for the meat to go thru the small tube.

I had to add one quart of water for the meat to get thru.

Todd

• #9

fpnmf

Gone but not forgotten. RIP

7,283

82

Joined Jul nineteen, 2010

I did the summer sausage a few weeks ago.

The Leggs recipe was list a lot of water.

I IMed Nepas ...he told me commencement with a loving cup per v pounds and then add til it gets tacky/gummy.

I concluded up with nigh three cups and I exercise mix the spices with the water.

Worked perfectly.

  Have a bully day!

  Craig

• #10

44,304

sixteen,811

Joined Sep 12, 2009

I have always used 1 ounce of water per 1 pound of footing meat.

So far, it has ever worked for me, and it sure is easy to calculate---LOL.

However, I have never used any less than 3/iv" inch tube.

Bear

Last edited: Aug 12, 2011

• #xi

2,035

19

Joined Jan 13, 2008

Just my two cents.  I apply one loving cup liquid to v lbs meat.  I normally mix the spice with the water to make mixing faster.

• #12

162

18

Joined Aug 9, 2011

And then would you exercise the one cup per v pounds even with dry and semi dry out sausages?

I'1000 near to order the Air-conditioning Leggs snack sticks and start at that place.  I effigy information technology will be somewhat straight frontward.

I appreciate the comments, you guys are crawly!   I'g certain I'll have more questions lol.

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