hello everyone my name Leo and hope one of you may have had this problem and solved it.

[leo k]

my first try at making sa usage and I tried making fresh Polish sausage on a kitchenaid mixer. I had a mix of 80/20 meat to fat ratio. I ran the meat very cold meat through a course grind the added my seasonings and ran it through a finer grind to stuff. The taste was exactly what I wanted however the sausage lacked snap and had a mealy mouth feel. does anyone know what caused that?

 

[jcam222]

my first try at making sa usage and I tried making fresh Polish sausage on a kitchenaid mixer. I had a mix of 80/20 meat to fat ratio. I ran the meat very cold meat through a course grind the added my seasonings and ran it through a finer grind to stuff. The taste was exactly what I wanted however the sausage lacked snap and had a mealy mouth feel. does anyone know what caused that?

May want to add what type casings you used and what your start to finish cooking process was including temps.

 

[voyager 663rd]

How did you cook it? Smoke? Just fry it (ie no cure?) . More info needed on the process u used.

 

[Fueling Around]

Mealy?
Sounds as you didn't get get a good protein extraction by mixing the ground meat by hand for a for a number of minutes before stuffing.
It needs to stick to your hand when you put the meat on the bottom of palm and flip it.

 

[DougE]

Grainy texture is either from fat smearing or lack of protein extraction is my guess.

 

[BGKYSmoker]

Fat smear and separated from the meat. Warm meat. Needs to be very cold.
KA grinder is the worst as the blade is dull and pressed, contact to the plate is sloppy.