Water..to use or not to use?

Todd · Post by **Todd** » Mon Jul 18, 2016 08:45

I've found several recipes for fresh sausage with the use of water.

Here I quote from one source, which seems to voice the general consensus for water inclusion: "Water aids in "solubilizing" meat proteins (by forming a brine), helps the mixing of the batter, aids in the distribution of spices, and contributes to the juiciness of the final product."

Alternatively, several recipes do not include water. According to a butcher friend of mine water should only be used where there is starch, such as rusk, that will absorb the water.

So my question is should water be used or not?

Post by **Bob K** » Mon Jul 18, 2016 11:49

I would agree with your butcher, I only add water when adding soy protein or NFDM. If not adding a dry filler/binder, when salt is added to the mince it starts to displace water in the meat and the mince is plenty moist enough to develope the proteins.

Post by **Butterbean** » Mon Jul 18, 2016 14:59

I agree with your butcher but I also base it on feel and texture. If its wet aged I normally don't add water unless using a binder but if the meat has been hanging any length of time I might add some even if I'm not using a binder. I go by look and feel more than anything.

Todd · Post by **Todd** » Tue Jul 19, 2016 01:53

Makes sense, many thanks guys!