Grind coarseness vs. mix

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

GatorAGR

Meat Mopper
Original poster
SMF Premier Member
Jan 30, 2024
261
205
Indiana
How does the mix time affect the finished "courseness" of sausage? If I start with course ground meat, but mix the batter too much, will I "undo" the benefit of the course grind? Should I be careful to only mix to the point of sticking to my hand? Can sausage batter be over-mixed?
 
Over-mixing will not affect the coarseness of the sausage at all. It will impact the fat integrity if mixed too long or if the meat paste is too warm. And once fat integrity is lost, you will get fat out when smoking/cooking which can affect the final texture...greasy and crumbly....if severely over cooked..
 
Last edited:
Thank you. Just making sure I don't change the texture of the sausage by "over mixing".
 
What indaswamp indaswamp said. Mixing will not change the coarseness of your grind at all. Mix cold and quit when you have a nice sticky farce. Overmixing, as said will give you fat out and pretty much ruin all the work you went through.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky