Using Tap Water When Making Sausage
WaltonsTV: Using Tap Water When Making Sausage
Meat Hacks: Using Tap Water When Making Sausage
Can I use regular tap water when making sausage? Watch the full video, read the highlights here, and then post your comments or questions below.
Can I Use Tap Water When Making Sausage
You can use tap water in making sausage, but for the best results, you need to follow a few steps to prepare the tap water.
Any process in making any meat product where you add water to a seasoning and meat product, whether that is vacuum tumbling, adding water to fresh sausage, adding water to a brine, or other meat snacks, should have very cold water used. Most tap water is at a temp of 56 to 60 degrees. The problem is that we are then going to add that 60 degree water to a meat product that should be held at 32 to 34 degrees. So, what we need to do instead of taking water directly from the tap and putting it in your sausage is to take the water and put it in the refrigerator or cooler and chill it down. That is going to accomplish two things. First, we will lower the temperature of the water and get it more in line with the meat temp so we don’t raise the temp of the meat when we add the water. Second, if it is city tap water, and there is any chlorine, while the water is resting in the cooler, the chlorine has a chance to evaporate and you then are not adding any chlorine into your meat products.
So if you are adding water to any meat products that is not already cold and distilled water, then simply place the water in an open container in your fridge to let it cool down so you don’t raise the temp of the meat once it is added and so it gives the chlorine found in most city tap water a chance to evaporate so you don’t add any chlorine to your meat products.
@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