Jalapeño Cheddar Sausage…My first sausage attempt…

[chopsaw]

I agree , good first effort . I think you maybe got lead down the wrong path with that recipe .
It uses the rub as a salt component , and may have been shy of what you needed to get a better bind .
I looked at the ingredients of the rub , but couldn't get a good idea of the salt percentage .
All the other stuff listed is what's already in that rub , so next time use salt at 1.5 to 2.0 percent of the grind then add the rest accordingly .

 

[Compulsive Smoker]

I agree , good first effort . I think you maybe got lead down the wrong path with that recipe .
It uses the rub as a salt component , and may have been shy of what you needed to get a better bind .
I looked at the ingredients of the rub , but couldn't get a good idea of the salt percentage .
All the other stuff listed is what's already in that rub , so next time use salt at 1.5 to 2.0 percent of the grind then add the rest accordingly .

Thanks Rich! I’ll keep that in mind…

 

[Fueling Around]

I agree , good first effort . I think you maybe got lead down the wrong path with that recipe .
It uses the rub as a salt component , and may have been shy of what you needed to get a better bind .
I looked at the ingredients of the rub , but couldn't get a good idea of the salt percentage .
All the other stuff listed is what's already in that rub , so next time use salt at 1.5 to 2.0 percent of the grind then add the rest accordingly .

I looked at the recipe Mike linked, but didn't post my findings.
Holy Voodoo seasoning is roughly 40% salt. That works out to about 2.75% of the grind.

 

[chopsaw]

Holy Voodoo seasoning is roughly 40% salt

Roughly , give or take 15 % . Unless it comes from a varified ingredient list I won't trust it . My Google search that generated an AI responce said 25 % to 35 % . Trusting AI will make you wrong 50 % of the time . That's why I said I couldn't get a good idea of where it was at . By some figuring I did using the amount in a serving size , I figure he's around 1 % . Not saying I'm right , I'm saying it's a guess using the rub .

 

[Compulsive Smoker]

Roughly , give or take 15 % . Unless it comes from a varified ingredient list I won't trust it . My Google search that generated an AI responce said 25 % to 35 % . Trusting AI will make you wrong 50 % of the time . That's why I said I couldn't get a good idea of where it was at . By some figuring I did using the amount in a serving size , I figure he's around 1 % . Not saying I'm right , I'm saying it's a guess using the rub .

So are you saying I should have had more salt in to make a better bind?

 

[chopsaw]

I just commented on the fact that using the rub as the salt you don't know what the ratio is .
Lean to fat and salt percentage is what makes the bind / texture .
Just starting out I would think about using a formula that works with a percentage of salt . That way you can get an idea of how it all works together , knowing how much salt was used , and also what you like .
Maybe using the rub was enough , but you still don't know what percentage was salt .
I thought your original cut shot looked loose or maybe had some fat out .

 

[Compulsive Smoker]

Ah…that makes sense! So you normally shoot for 1.5 to 2 percent of grind weight for your salt?

 

[Fueling Around]

Roughly , give or take 15 % . Unless it comes from a varified ingredient list I won't trust it . My Google search that generated an AI responce said 25 % to 35 % . Trusting AI will make you wrong 50 % of the time . That's why I said I couldn't get a good idea of where it was at . By some figuring I did using the amount in a serving size , I figure he's around 1 % . Not saying I'm right , I'm saying it's a guess using the rub .

Here's how to get accurate salt levels or as accurate as the producer reports on the ingredients label.
This is the Holy Vodoo label.

Salt is around 2400 mg sodium per teaspoon.
Adjust the MC HV (or any seasoning you choose) to 1 teaspoon serving size and go from there.
The MC HV results in 960 mg of sodium. According to the label 10% times 4 is 40%.
Go the long math and 960 mg (240 times 4) divided by 2400 mg is 40%

The Meat Church recipe called for 10 tablespoons of Holy Voodoo.
Applying the 40% rule is 4 tablespoons of salt to 6-3/4 pounds of mince results in a very strong 2-3/4% salt.
The loose bind you imply as low salt is probably due to not enough mix.
I make sausage at 1% or lower salt. I mix and rest for a number of hours and mix again.

 

[Compulsive Smoker]

Here's how to get accurate salt levels or as accurate as the producer reports on the ingredients label.
This is the Holy Vodoo label.
View attachment 741877
Salt is around 2400 mg sodium per teaspoon.
Adjust the MC HV (or any seasoning you choose) to 1 teaspoon serving size and go from there.
The MC HV results in 960 mg of sodium. According to the label 10% times 4 is 40%.
Go the long math and 960 mg (240 times 4) divided by 2400 mg is 40%

The Meat Church recipe called for 10 tablespoons of Holy Voodoo.
Applying the 40% rule is 4 tablespoons of salt to 6-3/4 pounds of mince results in a very strong 2-3/4% salt.
The loose bind you imply as low salt is probably due to not enough mix.
I make sausage at 1% or lower salt. I mix and rest for a number of hours and mix again.

Thank you for explaining that John! The sausage is pretty salty the way it is, so I am a little hesitant to add more salt…

 

[chopsaw]

This is the Holy Vodoo label.

First thing I always do is check the lables and serving size values .
I had not seen the 240 per serving .

This is the one I saw . Half of what you posted .

 

[Compulsive Smoker]

First thing I always do is check the lables and serving size values .
I had not seen the 240 per serving .

This is the one I saw . Half of what you posted .
View attachment 741885

Got it! That makes sense…thanks Rich!

 

[chopsaw]

I'm just trying to help you get a better starting point . Maybe that's not needed . Check your seasoning and see what it says for sodium in a serving . I just looked and I saw one was the 240 , the 130 I posted , and another was 100 per serving size of 1/4 tsp .

 

[Compulsive Smoker]

I definitely welcome all the help I can get! I really appreciate all you guys with the experience that are willing to help starters like me!

I’ll check what I have…

 

[crazymoon]

CS, Good looking sausage- IMHO your stuffing pressure was good for collagen casings. Forget the twist and just pinch off each link between your thumb and finger, tie off with string. The squeeze will tighten up the meat in the casing without getting a blowout which could occur if your casings were stuffed tighter.

 

[Compulsive Smoker]

Thanks CM I need to get some butcher string…can you smoke it with the string on?

 

[Fueling Around]

Thanks CM I need to get some butcher string…can you smoke it with the string on?

Yes. I started using about 5 wraps of string. Makes it easier to cut into links after they are smoked .

 

[crazymoon]

Thanks CM I need to get some butcher string…can you smoke it with the string on?

You certainly can, butcher twine is food safe and heat resistant.

 

[Compulsive Smoker]

Yes. I started using about 5 wraps of string. Makes it easier to cut into links after they are smoked .

You certainly can, butcher twine is food safe and heat resistant.

Thanks for the info!

 

[Brokenhandle]

Great job on your first try! Main thing is it tasted good! Pretty isn't the most important thing... but stick with it and you'll get it figured out. There are many great guys here that can help you out. Rich, @chopsaw is one of them... he helped me in the past, when I was having issues.

 

[Compulsive Smoker]

Thanks Ryan! It’s one of the main reasons I joined! So these guys and gals with all the experience could help me up my game and take it to the next level!