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I plan on making Italian sausage from scratch today using a pork butt and various spices and stuffing it into casings. Why do some recipes call for water and some don't. All recipes I looked at don't include cure. I don't plan on smoking at low temps so I'm ok with no cure. I may smoke a few at higher temps or just grill.

Thanks
Brian
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quote:
Originally posted by Spicy-Meat:
Thanks MaxQ. If I'm not using cure do I have to mix it as much as if I was using cure?


What I normally do is cut the meat into 1" cubes, strain the ice water, add the spices to it and pour over the meat. Using fingertips I gently lift and toss the meat until the water is absorbed...about 3-4 minutes. Then I grind (course blade) rest the meat 30 minutes and stuff the casings.

I use 1 cup of water for every 10 lbs of meat.

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