Chopping and Mixing
In chopping meat for any kind of fresh or smoked sausage, it is of great value to add your water little by little, say a quart at a time; after the meat has absorbed this, add another quart, and so forth until meat gets good and gummy. Also add your necessary flour the same way as the water. Of course, every sausage maker must use his own judgment as to how much water the meat will take. If you should add too much water at one time, your meat will get “mushy” and you will not be able to get it solid or doughy.
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