Seasoning and Water

Discussion in 'Sausage' started by bones1948, Aug 15, 2013.

  1. When I made my summer sausage I mixed the seasoning and the cure in the water.  The cure that was in the kit did not dissolve in the water.  How do you mix the seasoning?  Do you put the seasoning and cure on the ground meat dry and mix it then add the water and mix again.  Is there a preferred method?

  2. What cure are you using? It is mostly salt so It should dissolve. Try hot water then add ice to cool it.

    Happy smoken.

  3. Mix, Mix, Mix then MIX some more!

  4. I usually mix my spices in with the water & add about 1/4 of it to the meat at a time & keep mixing to ensure an even distribution. Once all the spices are mixed in keep going. You want the meat to be very, very sticky. Once you reach that point & think it's good, keep mixing for a while longer then it's ready to stuff  [​IMG]

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