Questions about mixing

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rexlan

Meat Mopper
Original poster
Apr 26, 2012
275
16
I've had several fat-out issues for no reason.  Good grind with cold meat, never have a hot smoker ~ 150° or so but for some reason and some times the sausage will just fat out and then it is tossed out as junk.  Seems to be occasional and not recipe or type related.  However, I have never had an issue with salami or summer sausage.

Only thing left I can see is the mixing ... which I do by hand with insulated gloves.  meat never gets warm and the fat was not smeared out of the grinder.

Questions:

What is the minimum mixing time?

What is the maximum mixing time?

Can the sausage be over mixed?

thanks
 
When I use beef for summer sausage I have had fat out using 80/20. Switching to 93/7 lean ground beef, I have not had fat out and  and a nice consist-ant summer sausage... I see summer sausage  made with higher fat content with great results so i would look towards the meat being the culprit or cooking. I assume with the higher the fat content, more accurate and regulated temps need to be during the cooking time to avoid the fat out. Or I could be peeing in the wind....lol
 
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Reactions: shannon127
When I use beef for summer sausage I have had fat out using 80/20. Switching to 93/7 lean ground beef, I have not had fat out and  and a nice consist-ant summer sausage... I see summer sausage  made with higher fat content with great results so i would look towards the meat being the culprit or cooking. I assume with the higher the fat content, more accurate and regulated temps need to be during the cooking time to avoid the fat out. Or I could be peeing in the wind....lol
X2
 
the amount of fat is not the issue, check temp with diffrent gauge at the right temp all the fat will remain whole and plump, try this start at a lower temp say 100-120deg for 2-3 hours  fat will dislove if oven temp is above 172 deg

then bump it up to 160 untill the entrenal temp is 152 for a fully cooked sausage a total cook time of 5-7 hours

also make sure the sausage is not close to the heat source allow space for even temp, open vents wide open for the first 2 hours allowing moister to escape then close them until finished.  

good luck

Rick
 
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