New w questions

[Timber II]

Good morning. New dude and pretty new to sausage making. Have made some and it’s edible but not happy. Think I’m smoking too hot at 200. Casings are shrinking - id like to fix that.

Is it common for all meat to have ice water added before stuffing? I added 24 oz to 10 lb batch.
Thanks - just looking to learn
Timber II

 

[Bigtank]

I'm not a sausage expert, hopefully some will come along soon. Welcome to the forum.

 

[Winterrider]

Welcome from ND. You kinda want to keep your temps below 180°, which higher can cause fat-out. The colder the water the better when mixing. If I recall Curlys recipes call for 3 pints/ 25 lbs

 

[SmokinEdge]

Water or ice can go in at 10% to meat weight. That’s either or not both or if using both water/ice then combined at 10% to meat weight.

Try to lower your cook temp as suggested but a water bath finish for about 30 min will help with casing shriveling, a poach finish is best.

 

[EATGEOSMEAT]

Good morning. New dude and pretty new to sausage making. Have made some and it’s edible but not happy. Think I’m smoking too hot at 200. Casings are shrinking - id like to fix that.

Is it common for all meat to have ice water added before stuffing? I added 24 oz to 10 lb batch.
Thanks - just looking to learn
Timber II

I'm not a sausage expert but personally I wouldn't add any ice or water to any ground meat unless possibly the quality of the meat that you started with was not that good. Like low fat from an old cow or old sow. Just my opinion.

 

[JLeonard]

Welcome from mississippi!

Jim

 

[Timber II]

Thanks boys, appreciate the input - just picked up digital meat probes so I can see what’s going on without opening the door!
Timber II

 

[mike243]

I mix my spices/cure with water to make sausages, most directions call for water