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In Reply to: keeping brats moist posted by brats on September 11, 2011 at 08:02:30:
Add 15% water by weight of meat (15 pounds of water to 100 pounds of meat about 2 gallons) and for each pound of meat 12-15 grams of NF dry milk (1200-1500 grams for 100 pounds or 42 oz to 52 oz. The NF dry milk acts as a binder to the meat. add NF dry milk and all other dry ingredients to weighed out into water, make a slurry and mix into meat till it gets bouncy and springy, 15-20 minutes, pretty hard to overmix. Try on a small batch and see how much more you like it. And ditch the boiling it only drys it out. Sausages and wieners should only be put in a hot water bath in a controled 170 or so temp. Once water is at a constant state of 170 add sausage and keep in there ONLY til temp is back to 170 NEVER BOILED, that is is you decide to stick with the hot water thing.
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