salumi512 wrote:At the current state of this, I have to disagree with Brican. If you are listing protein as total meat on your labels then that is not how it is done here. Water weight is definitely taken into account.
Water weight is definitely taken into account
BriCan wrote:As soon as I get info I will let you know.
HTH
krautguy wrote:We are making about 20lbs of beef sausage weekly for sale at our farmer's market. The problem is that they over cook easily and loose their juices (which will start to pool in the casing). Can anyone suggest techniques or additional ingredients that keep the sausages juicy and more resilient to heat?
Ingredients:
5lbs grass fed beef (pre-ground 70/30 1/8 grind fresh from butcher)
1/8 cup sea salt (ratio as recommended in Rytek Kutas' book)
1 cup water/beer
.5 cup coarse bread crumbs (asian panko actually)
sage, thyme, fennel, mustard powder, coriander, onion powder, garlic powder, red pepper flakes, black pepper.
mix for 5 minutes with paddle in bowl mixer
stuff
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