hendo last edited by
When mixing the seasoning and cure with the meat how much water do I use if I don’t have any sure gel?
@hendo I’d recommend using about 1 quart (32oz or 2lb) of water per 25 lb of meat for something like snack sticks or summer sausage.
If you don’t use a meat binder additive like sure gel, just make sure you mix really good to get a good protein extraction (where the meat gets really sticky).
Let us know if we can help with anything else!
@Ernie I don’t have a particular recipe but I did make brats with ‘The Sausage King of Walla Walla’ using Walla Walla Sweet Onion juice. He was a notorious sausage maker in my area and only made one type…Sweet Onion. For small batches he would grate or mince the onions fine and squeeze out the excess water and use that for flavoring. Larger batches he would source the liquid from processors.
I would suggest using one of the Excalibur brat seasonings as a base and play around with the juice.
very nice, you look a little twisted lol