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Bologna to Summer Sausage in One Recipe

post #1 of 6
Thread Starter 

Hi all,

 

Originally posted this in the roll call forum but wanted some comments on what i should do to make the recipe a little less crumbly.

 

I adapted my own progressive recipe, so if anyone has any recommendations here is what I did:

 

Bologna "Base" Recipe:

5# Ground Beef

7.5 tsp TQ

1 tsp Onion Pwdr

1 tsp Garlic Powder

1 cup NFDM

1 tbsp Cultured Buttermilk

 

I used 2 lbs to stuff a couple LEM 1-1/2" fibrous casings and then added the below to make a Summer Sausage base:

 

Summer Sausage Recipe:

3# Bologna "Base"

1 tsp coarse ground Pepper

1 tsp Mustard Seed

1 tsp Fennel Seed

1/2 tsp Cayenne Pwdr

 

Again stuffed 2 lbs into a pair of 1-1/2" fibrous casings and then with the last pound, I added 1/2 cup chopped fresh jalapeno from the garden and about 3/4 cup of sharp white cheddar (shredded).

 

Jake

post #2 of 6
Crumbly, usually means you didn't have either enough fat, or enough liquid or both.
post #3 of 6

J47348, IMHO, I would add a pound of pork back fat to the five pounds of beef and 3/4 of a pound to the 3 pound recipe.I believe there isn't enough fat in your beef. You could also just add some pork butt instead of all beef to attain your fat ratio,4 to 1 would be good.

post #4 of 6

If you use GOOD Quality 80/20 GB you would be fine.

 

Crumbly, the  forcemeat had begun to smear. The fat does not emulsify with the meat at that point and you end up with sausage that is crumbly and dry.

post #5 of 6
Thread Starter 

Thanks all,

 

Was originally trying for "all beef" for some of the other family members, but was thinking the same thing about getting some pork fat into the recipe.

 

Jake

post #6 of 6
It might also be that you din't mix the mince long enough to develop a good bind, you'll know you mixed enough when it starts sticking to your hands.
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