Italian Sausage and water question

Former Member

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

3/29/149:10 AM

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maxqMember

Water adds moisture to the end result (juiciness) and also helps for a more even distribution of spices. If you go that route, chill it with ice. I like to add the ice water just prior to grinding.

3/29/149:17 AM

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Former Member

Thanks MaxQ. If I'm not using cure do I have to mix it as much as if I was using cure?

3/29/149:23 AM

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Former Member

The ones I know that use water a lot of time prefer to use ice to keep the mixture cold (don't let the fat warm up as you mix it) and add some moisture

3/29/1410:49 AM

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maxqMember

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.

3/29/1411:01 AM

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Former Member

Very helpful guys. Thanks

3/29/1412:16 PM

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