• Team Orange Walton's Employee Admin

    WaltonsTV: Using Tap Water When Making Sausage

    Meat Hacks: Using Tap Water When Making Sausage

    Can I use regular tap water when making sausage? Watch the full video, read the highlights here, and then post your comments or questions below.

    Can I Use Tap Water When Making Sausage

    You can use tap water in making sausage, but for the best results, you need to follow a few steps to prepare the tap water.
    Any process in making any meat product where you add water to a seasoning and meat product, whether that is vacuum tumbling, adding water to fresh sausage, adding water to a brine, or other meat snacks, should have very cold water used. Most tap water is at a temp of 56 to 60 degrees. The problem is that we are then going to add that 60 degree water to a meat product that should be held at 32 to 34 degrees. So, what we need to do instead of taking water directly from the tap and putting it in your sausage is to take the water and put it in the refrigerator or cooler and chill it down. That is going to accomplish two things. First, we will lower the temperature of the water and get it more in line with the meat temp so we don’t raise the temp of the meat when we add the water. Second, if it is city tap water, and there is any chlorine, while the water is resting in the cooler, the chlorine has a chance to evaporate and you then are not adding any chlorine into your meat products.

    So if you are adding water to any meat products that is not already cold and distilled water, then simply place the water in an open container in your fridge to let it cool down so you don’t raise the temp of the meat once it is added and so it gives the chlorine found in most city tap water a chance to evaporate so you don’t add any chlorine to your meat products.

    Shop waltonsinc.com for Excalibur Seasonings

Suggested Topics

  • 1
  • 1
  • 1
  • 1
  • 1

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics

18
Online

18.2k
Users

4.8k
Topics

77.6k
Posts