› Forums › Smoking Meat (and other things) › Sausage › just experiamenting.
New Posts  All Forums:Forum Nav:

just experiamenting.

post #1 of 6
Thread Starter 
I have not ground my own meat as yet but I have wanted to do some experimenting. So found a local butch shop that makes a lot of sausage and bought some pre-made seasoning mix for Italian and breakfast. I then bought some ground pork and mixed up about a pound each.

The breakfast sausage turned out great, although next time I may add just a dash of sage and kick it up a notch or two. The breakfast mix is Zack's out of Texas and the Italian was from some bulk the shop uses but I don't know what brand it was.

I did not grind the breakfast mix but did add some water which did help it mix better. The Italian I ground and added a bit of garlic powder, pepper and red wine for moister.

I pan fried a small patty of both and as I said the breakfast turned out great. But the Italian was way salty and I did not have any more meat to add and tone it down now here it the kicker.

I was smoking some country style ribs so I made a rather large Italian patty and put it on, despite the salty taste. When I took it off and tried it there was not a strong saltiness at all and was very good, prof being my wife took it to work for her lunch and she does not tolerate a lot of salt.

Could it be I just did not mix the seasoning in well enough even though it seems like I did or will pan frying produce more of a concentrated saltiness since its cooking in its own juices? And in the smoker the juice are falling away from the meat?

post #2 of 6
cant tell for sure based upon your post but its a good idea to always mix your dry with your wet to make a slurry and pour that over your ground meat prior to mixing. will help ensure a good mix. get in there with your hands and mix mix mix mix.

post #3 of 6
I norm pour the seasoning over the meat and then run thru the grinder again. Mixes real nice.
post #4 of 6
Thread Starter 
I will try the slurry next time, although I did get in with my hands as you suggest.

post #5 of 6
Thread Starter 
I did not use a grinder for this just bought pre-ground pork for this.

post #6 of 6
If you had a grinder you could still run it thru it but would be alot of clean up for the gain. Good luck in the future.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage › Forums › Smoking Meat (and other things) › Sausage › just experiamenting.