Hey everyone,
I am new to smoking and sausage making. I made 10lbs of turkey sausage last week and collagen. I used a Hi Mountain Original Flavor for 5lbs and Sweet and Spicy for 5lbs. I used ground turkey which was mixed at 93/7. I messed up the directions on the original flavor, and forgot to add the water into the mix. I added the cure and the seasoning as directed. These turned out perfect, with a firm meat texture. I added the water to the Sweet and Spicy and they were not so good. The casing swelled up with water during the cook. I poked the sausages to drain them, but after they reached temp of 165, they just didn't have a good consistency. The meat felt crumbly/powdery. I did ice bath both sausages prior to placing them in the refrigerator.
Yesterday I stuffed more sausage, let them cure over night in the refrigerator. 3 different flavors. 2 of them I used the Hi Mountain Original Flavor for the base. I then spiced up one of the original base with my own spices.The third sausage I made, I used cure and my favorite hot wing sauce. The first two with the packaged spices turned out fine. They have a good flavor and are firm. The third one turned out crumbly/powdery.
Any ideas on why the two wet sausages turned out powdery? The meat was not firm at all, and just crumbled apart like powder. I did ice bath the sausages this time as well. I haven't made my own ground meat yet, I have only used store bought ground turkey. I don't add pork or fat to the sausage, because I don't eat beef or pork, so I was trying to keep it turkey only.
Any good recipes for a spicy sausage?
Thanks!
Steve
I am new to smoking and sausage making. I made 10lbs of turkey sausage last week and collagen. I used a Hi Mountain Original Flavor for 5lbs and Sweet and Spicy for 5lbs. I used ground turkey which was mixed at 93/7. I messed up the directions on the original flavor, and forgot to add the water into the mix. I added the cure and the seasoning as directed. These turned out perfect, with a firm meat texture. I added the water to the Sweet and Spicy and they were not so good. The casing swelled up with water during the cook. I poked the sausages to drain them, but after they reached temp of 165, they just didn't have a good consistency. The meat felt crumbly/powdery. I did ice bath both sausages prior to placing them in the refrigerator.
Yesterday I stuffed more sausage, let them cure over night in the refrigerator. 3 different flavors. 2 of them I used the Hi Mountain Original Flavor for the base. I then spiced up one of the original base with my own spices.The third sausage I made, I used cure and my favorite hot wing sauce. The first two with the packaged spices turned out fine. They have a good flavor and are firm. The third one turned out crumbly/powdery.
Any ideas on why the two wet sausages turned out powdery? The meat was not firm at all, and just crumbled apart like powder. I did ice bath the sausages this time as well. I haven't made my own ground meat yet, I have only used store bought ground turkey. I don't add pork or fat to the sausage, because I don't eat beef or pork, so I was trying to keep it turkey only.
Any good recipes for a spicy sausage?
Thanks!
Steve
