Ho9w Much Water Do I Add to Beef Sticks

• Some of the links on this forum let SMF, at no cost to you lot, to earn a small commission when you click through and make a purchase. Let me know if you have whatsoever questions about this.

• Home
• Forums
• Smoking Meat (and other things)
• Sausage

You are using an out of date browser. It may not display this or other websites correctly.
You lot should upgrade or use an alternative browser.

How Much Water?

• Thread in 'Sausage' Thread starter Started by tjohnson,
• Start date Jan 21, 2010

• #1

v,600

139

Joined Dec 29, 2009

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

He told me to add this much h2o or the basis meat won't get through his motorized 15# Cabelas stuffer with a 3/viii" tube.

I have a 5# vertical stuffer.

Recipes from Rytek and SMF I establish seem to phone call for 1 cup per 5 pounds of meat.

Any Help Would Be GREATLY Appreciated!!!

Thanks!

TJ

• #ii

48

ten

Joined Jan 21, 2010

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

• #three

48

10

Joined January 21, 2010

BTW, I accept a small Cabelea's grinder too, I think it's the ane/2 equus caballus model and information technology pushes the sausage out at this consistency merely fine.

• #4

589

11

Joined Feb iv, 2009

ane cup for 5 lbs is just fine. Mix all your spices and cure with the water this makes information technology easier to mix. If your mixing by paw exercise smaller batches of ssay five lbs each. Proficient Luck

• #5

350

11

Joined Jul 29, 2008

Every bit you lot said, the reason the person who gave yous the recipe put then much water in information technology was to go information technology to piece of work with his 25 lb motorized stuffer and three/8" tube. Since you lot are using a v lb. creepo stuffer, y'all may not need as much water. I've non used my three/8" tube with my v lb stuffer yet, so I can't tell yous for sure. If I was you lot, I would add 1 cup per 5 lbs and then put a small amount in your stuffer and encounter how easy information technology is to crank. If it'south too hard, then you can add more water and try over again.

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

• #6

162

18

Joined Aug 9, 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 but he doesn't say how much....some recipes for 10 lbs of meat says ii cups ice water which would be what you guys said above

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

• #vii

6,949

73

Joined Aug 1, 2008

I have never done sticks. Except for general sausage, I bet nepas will be hither in a heartbeat!

Good luck and good smoking.

• #8

five,600

139

Joined December 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 x lbs of meat says 2 cups ice water which would be what you guys said above

my question is, exercise you exercise this for whatsoever sausage you make so you can ameliorate mix and distribute the spices and cure?

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

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

I had to add 1 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 starting time with a cup per five pounds and and then add together til it gets tacky/sticky.

I ended upward with about 3 cups and I do mix the spices with the h2o.

Worked perfectly.

  Take a great solar day!

  Craig

• #10

44,366

16,886

Joined Sep 12, 2009

I have ever used ane ounce of water per ane pound of ground meat.

So far, information technology has always worked for me, and information technology sure is easy to calculate---LOL.

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

Bear

Last edited: Aug 12, 2011

• #11

2,035

19

Joined Jan 13, 2008

Just my 2 cents.  I utilise one loving cup liquid to 5 lbs meat.  I commonly mix the spice with the water to brand mixing faster.

• #12

162

18

Joined Aug 9, 2011

So would y'all exercise the ane loving cup per 5 pounds even with dry and semi dry sausages?

I'm about to social club the Ac Leggs snack sticks and start there.  I effigy it will be somewhat straight forrard.

I appreciate the comments, you lot guys are awesome!   I'one thousand sure I'll have more questions lol.

Like threads

• Home
• Forums
• Smoking Meat (and other things)
• Sausage

✖

We noticed that you lot're using an advertisement-blocker, which could block some critical website features. For the all-time possible site experience please take a moment to disable your AdBlocker.

nowlincoulte1988.blogspot.com

Source: https://www.smokingmeatforums.com/threads/how-much-water.87874/