Denny O there are a few still on Ebay. I paid about half for what they were listed for. Especially since shipping was free on this one. The seller combined the shipping for me from my other item.
There are also different editions of this from what I saw.
Water to meat ratio
Any thoughts on water to meat ratio when doing chicken brats when using carrot fiber and cold phosphate? This will be my first time doing Chen brats. Thanks in advance.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
DSB502 I have never made any type of chicken sausage, but when it comes to pork and beef sausages I add liquid when mixing until the mixture has a nice beautiful glisten. Recipes are nice, but they are guides only, there are just too many variables to say one size fits all.
For anyone who finds this, check https://meatgistics.waltons.com/topic/5512/water-to-meat-ratio for more information.