Using Tap Water When Making Sausage


  • Admin

    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.

    Shop waltonsinc.com for Excalibur Seasonings


Log in to reply
 



Recent Posts

  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

    read more
  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

    read more
  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

    read more
  • D

    i use denuded round. higher cost, less waste, cleaner eating

    read more
  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

    read more
  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

    read more

Recent Topics

Popular Topics

18
Online

3.0k
Users

776
Topics

2.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.