Liquidfied fat

[archeryrob]

I made 20# of Lebanon bologna like I always do. I normally use 10# and 10# 73% ground beef. That gives me a 13.5% fat content. Since ground beef is gone up so high in price I decided to use just deer and pork fat. I used 17# and 3# of pork fat for a 15% content. I mixed it for 20 minutes and it seemed to have a very mice protein extraction and looked mixed very well. Next day I stuffed into 2" casings and cooked slowly in the smokehouse. Smokehouse never for but to 172 at the highest and only at the end. Meat got a 142 and 146 on the two probes I had in the seven casings.

The fat liquified to the casing. When I pull the probes at the end they literally squirted at me. I have never had this happen except once with a gas smoker and the dry wood caught on fire and it got over 250 in it and it wasn't this much liquid. Is pork fat a no go for bologna and melt too easily? I was looking to cut costs and just use fat to deer. Would beef fat be better as this was awful. I have not cut them yet to see how dry hey got. Worst case they get sliced for cubes into pasta salads.

This was a huge utter failure. I'd like to change content for fat to cut costs, but now I wish I spent $40 on beef.

 

[indaswamp]

I mixed it for 20 minutes and it seemed to have a very mice protein extraction and looked mixed very well

I can say quite confidently you over-mixed the mince and this caused fat smear. 20 minutes is a long time to mix, even mixing by hand. I don't even mix my large 60# batches of sausage for 20 minutes.

The sausage mince only needs to be mixed long enough for a good bind to develop and no more. You check the bind by grabbing a golf ball size piece of meat paste, stick it to your palm, and hold your hand upside down. It should stick and not drop. Then you know you have enough protein extraction.

 

[SmokinEdge]

I agree ^^^^^^^^^^ with Inda on over mix and fat smear. and likely will have a crumbly texture.
Im not sure what your grinding process is but generally by the time you’ve ground twice and the last through an 1/8” plate, most of the protein extraction is already done by the auger of the grinder. So not much more mixing is needed if spices were added before the 1/8” grind (you need the salt in there) for protein extraction. Like was said once a golf ball size scoop of mice sticks to an upside down hand you are done mixing. My final step is to emulsify so no further mixing required after. Oh and keep that mince cold all the way through the process.

 

[archeryrob]

I mixed longer times with beef and never had anything like this.

 

[chopsaw]

I used ground pork butt with my deer meat at a 50 / 50 ratio . Only had an issue when I did not use a binder like NFDM .
I add the milk powder and the liquid a little at a time , and mix . Add a little more and mix until it comes together . If I mix more than 5 minutes , I would be surprised .
If you don't think it's the mixing time , how much liquid did you use ?

 

[archeryrob]

1/2 cup water and 2 cups of Kings syrup. I have never used NFDM with the beef versions before and not had a problem.

 

[indaswamp]

What method did you use to mix? Mixed or by hand?

 

[archeryrob]

LEM 25# mixer on a Big bite #12

 

[JckDanls 07]

LEM 25# mixer on a Big bite #12

And ran that for 20 minutes ?? I 'm gonna have to lean towards overmixed as well...

 

[indaswamp]

Yep

 

[indaswamp]

Also, pork fat is not as firm as beef fat. It will smear a lot easier.

 

[SmokinEdge]

By 20 minutes of mixing, the fat is to warm as well which compounds the problem.

 

[Winterrider]

Temp verified in your smoker by a digital ??? Maybe was hotter than anticipated ??? Just throwing out other ideas.

 

[DougE]

By 20 minutes of mixing, the fat is to warm as well which compounds the problem.

Yeah, I have never had any need to mix that long. Time to quit as soon as it gets nice and sticky ...... usually somewhere between 5 and 10 minutes, but it seems a lot longer, hand mixing lol.

 

[archeryrob]

Okay, I just cut and packaged the logs for the freezer. Not terrible, but not great. Not very dry, but drier than I like. Crumbles some when cut and not bound like it should be. I won't give it away and it'll get used in pasta salads and broccoli salads.

Now, I do not think mixing did it. I asked for all back fat and they gave me half back and visceral fat. I did not par freeze but when grinding I thought it felt a bit oily as fat alone. Wondering how pork shoulder would cut it and be in texture and binding.

Looking for solutions as I have had stuff fat out when first starting. BUT I have never had anything so wet it squirted at me!!! I an worried to even try pork in bologna again.

A quick google doesn't show a huge difference in rendering temp, but something was hugely different this time using pork fat. I have only use pork in sausage and you expect it to render. I am assuming no one is making pork bologna?? There could be a reason i stumbled on for it. Anyone making deer bologna, what fat are you using??

pork fat begins to render at around 130-135°F

Beef fat at temperature between 130°F to 140°F.

 

[SmokinEdge]

Okay, I just cut and packaged the logs for the freezer. Not terrible, but not great. Not very dry, but drier than I like. Crumbles some when cut and not bound like it should be. I won't give it away and it'll get used in pasta salads and broccoli salads.

Now, I do not think mixing did it. I asked for all back fat and they gave me half back and visceral fat. I did not par freeze but when grinding I thought it felt a bit oily as fat alone. Wondering how pork shoulder would cut it and be in texture and binding.

Looking for solutions as I have had stuff fat out when first starting. BUT I have never had anything so wet it squirted at me!!! I an worried to even try pork in bologna again.

A quick google doesn't show a huge difference in rendering temp, but something was hugely different this time using pork fat. I have only use pork in sausage and you expect it to render. I am assuming no one is making pork bologna?? There could be a reason i stumbled on for it. Anyone making deer bologna, what fat are you using??


Beef fat at temperature between 130°F to 140°F.

All I do is pork bologna. Pork and pork fat is perfect for sausage.

Another thing I would suggest is to proof those thermometers in both boiling water and ice water to catch the high and low sides, confirm them.

 

[DougE]

All I do is pork bologna. Pork and pork fat is perfect for sausage.

Another thing I would suggest is to proof those thermometers in both boiling water and ice water to catch the high and low sides, confirm them.

I don't do anything but all pork sausages (or some chicken now and then) and I pretty much never have any fat out, provided I do my part in keeping the meat cold and only mixing long enough to get protein extraction. Also, with smoked sausages, minding smoker temps closely and not letting things get hot enough to start rendering fat.

 

[indaswamp]

I rarely use beef or beef fat in sausage....

I second verifying thermometer temps.

Also-what was your smoke schedule? Times and temps.?

 

[Fueling Around]

I prefer beef fat with venison sausage unless making a pork based sausage with venison. Follow me?
Yes over mixed. Also remember that protein extraction continues after the grinding and mixing. I stuff right after mixing

 

[chopsaw]

I am assuming no one is making pork bologna??

I do . I use ground pork butt . I've done it with 1 pass through an 1/8" plate , or 1 pass through 1/4" plate , then spun up in the food processor .
German Bologna . Smoked start to finish . I pass 1/8" plate . Hand mixed .

Just did some Mortadella a couple weeks ago . This was done in the SV .
Hand mixed , then emulsified in a food processor .

Bierwurst / country Bologna . 1 pass 1/4" plate . Smoked start
to finish . Hand mixed .