horseshoer Yes and no. It all depends on the salt content of the seasoning. If you are talking about Excalibur’s Andouille then yes you will be okay, it doesn’t have the exact amount of salt you would want but it will be enough. Just make sure you get really good protein extraction and I would recommend that you add a binder like Sure Gel though if you don’t add the binder you will still be ok, you’ll just have a better product if you do.
Wondering what everyone does when making chicken sausage I tried 22 pounds breast/thighs and 25 pounds of seasoning, seems little lite on the seasoning. I threw it in a meat lug and going to let it sit and sample some before I stuff it. Any ideas would be very helpful. Seasoning is Philly bratwurst.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
detter22 just yo be clear was it 2.5# of seasoning or 25# of seasoning. Also appears you could be a little light on the fat content.
Tex_77 no did 22 pounds 6 pounds breasts 16 pound thighs with fat on last grind.
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