question about sausage

[MallardWacker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SoupNazi</i>
<br />
<font size="1"><font color="blue">One last hint- federal rules about water content in sausage have screwed up most sausage recipes. Ask any sausage maker who has 40+ years experience and he will tell you more water makes a more tender sausage. We routinely add 33-50 percent more water than the recipe calls for. (will deny writing this in any legal challenge)</font id="blue">  </font id="size1"> <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

SN,

I am a complete n00b here on this and as Olds puts it I am still picking steel shot out of my butt, but I am taking notes, I'm winding up to get a grinfer and the such.  But what does water have to do with it.  Are you saying that the feds want less water because of the fraud issue or is ther some health thing you have to worry about?


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[calatexmex]

http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=867

Here is a link to what I think is a great deal on Kutas book and DVD
I'm going to get it. By the way this is the web site for Kutas's sausage company.


Mike C