A question about sausage

[smokininthegarden]

Hi all, can adding high proof alcohol to a sausage mixture cause it to become crumbly? I made some chorizo the other day and added some tequila to it for flavor
I let it set in the fridge for about a week before I got around to using it. I had planned on doing a semi fermented sausage with it but when I got it out it had become
very crumbly. I used it for another purpose so no loss but I can’t thing of anything else that would cause this. Anyone have any ideas about this.

Cal

 

[DanMcG]

I'd guess the alcohol probably denatured the proteins in the meat and broke the bind.

 

[thirdeye]

What was your far ratio? Was the meat very cold when grinding?

Also, if the fat does not emulsify with the meat or you over heat during cooking you end up with sausage that is crumbly and dry.

 

[chopsaw]

I would have to agree with Dan .
Just went and did some reading at meats and sausages . Comments support that it denatures the proteins like said above . " organic solvent " was the term used .

 

[tx smoker]

I almost wonder too if the time it sat in the fridge didn't cause it to dry out a bit. I've used beer in a bunch of smoked sausages and Vermouth in a cured and dry aged salami and have never had any issue at all with them drying out.

Robert

 

[smokininthegarden]

Hi guys, thanks for the comments. I’m going to agree with Dan also that the alcohol is the culprit. I did two other batches of sausage with the same 25% grind and they turned out perfectly, but I only added wine to them and they didn’t sit nearly as long in the fridge. As far as drying out that could indeed do it but in this case the meat was sealed in a ziplock bag so it should have been fine.
Anyway I used the meat to make taco meat with which turned out great, I guess I will be eating tacos
for awhile
Cal

 

[chopsaw]

Did you use a store bought mix ?
Just wondering because I just bought some from ac leggs.

 

[smokininthegarden]

Hey chopsaw, no I always make my own seasoning mixes.