- 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
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