senorkevin wrote:I was reading a book on home production sausages and it said I should use 3% water. I was using 4%. On thier recipe of breakfast sausage they use 10%. Now I I'm confused with the water ratio.
The book if fine but as yet I have not come across saying
it said I should use 3% water
I do realize that on page 236 (Breakfast Sausage Recipe) that they call for 10% water
Do yourself a big favor --- disregard any water numbers as they will not do the world of good
Add as much/or as little water that you need to add to your mixture to make it pliable ---
Pork that has just been killed/processed contains a lot of moisture -- hence you will add very little or no water at all.
Pork that has been hanging for a week or more (under refrigeration) will have less moisture and thus will require some or a lot of water
Cry o vac pork has the same traits as (I have found) as week old hanging pork-- moisture needs adding
HTH
The other thing; Most; if not all the folks on hear tell you is all strait up.
They wish to help and most if not all are wise in there ways --- besides it is known that one ore two that drop there hat in this ear place actually do/make said products for a living making a few shackles along the way