- Jul 12, 2018
- 43
- 48
Well with more game meat in the freezer I know ill want to do more sausage. In attempt to get a better texture i picked up a 6lb pork butt to experiment with. I've really taken a ton of the previous advice for this batch. I also treated this very similar to my game buying it in December, cubing and freezing for a few months before processing. Trying to make it exactly similar process.
Let the meat defrost in the fridge for 2 days. I then put in the freezer 30mins before grind to let it firm up along with the actual grinder and then ground it up. Back in the freezer for 20mins and then added my salt. Been reading only the salt first helps with protein extraction.
I mixed for 10mins freezer for 15mins 4 times eith the last batch adding my seasonings. Previous comments spoke about keeping very cold temps and mixing well which I really tried focusing on.
The texture seemed tacky and very well mixed. Passed the hand test I always see. I changed up my recipe using 1 I found on here. Passed the taste test although with the little ones I'd lighten up the cayenne next time.
Then I stuffed. Froze my stuffer prior which is also brand new and that is the main belief of my texture problem using the combo grinder for stuffing.
Had a problem with my casings burst alot. The place i normally buy from caught on fire. Lots of holes in these new ones. Used an approx 10lb length and needed more so I decided on keeping the rest bulk sausage.
Taste test in a few hours. Let it sit overnight in the fridge.
Let the meat defrost in the fridge for 2 days. I then put in the freezer 30mins before grind to let it firm up along with the actual grinder and then ground it up. Back in the freezer for 20mins and then added my salt. Been reading only the salt first helps with protein extraction.
I mixed for 10mins freezer for 15mins 4 times eith the last batch adding my seasonings. Previous comments spoke about keeping very cold temps and mixing well which I really tried focusing on.
The texture seemed tacky and very well mixed. Passed the hand test I always see. I changed up my recipe using 1 I found on here. Passed the taste test although with the little ones I'd lighten up the cayenne next time.
Then I stuffed. Froze my stuffer prior which is also brand new and that is the main belief of my texture problem using the combo grinder for stuffing.
Had a problem with my casings burst alot. The place i normally buy from caught on fire. Lots of holes in these new ones. Used an approx 10lb length and needed more so I decided on keeping the rest bulk sausage.
Taste test in a few hours. Let it sit overnight in the fridge.
