SMF Premier Member
- Joined Jun 3, 2015
One of my most popular sausages are Brats with cheddar and Jalapenos!
Go for it!!!!
Go for it!!!!
I just ran my first batch of sausage, kielbasa. I'm an accomplished cook and jumped in with great confidence... My product is mealy as heck, not suitable for a plate but tolerable for chili. I'm using 100% beef at 70/30 ratio. I built my own recipe which is light on salt for health reasons and does not have cure. My best guess is my batch was too big (25#) and got too warm. Is there a way to salvage the portion that is not yet stuffed? Once the proteins have "broken" from the fat can that be reversed?Does his butt's have enough fat? Some places trim them pretty tight and need added fat. I've run into that from time to time.
I grind, mix and stuff all the time, but is he mixing long enough to develop a good bind? It looks like he's not. Also is he using proven recipes?
Sorry but just a few thoughts rambling thru my head at the moment.
I used the trim off of a brisket and an inside sirloin, both from Costco. I was wondering about the different types of fat which is something I haven't given much thought to before this. Kind of common sense that you would want fat that has more tissue for integrity. Which cuts of meat would give me this? Where do I find the best kind of fat for sausage making?I been doing this for a long long time.
When the mix gets warm either from grinding or mixing and the fat smears you can end up with mealy mix. It just about impossible to save it even by adding more fat.
Dont use lard.
Lard is the end product of heating the back fat so is a purer form of fat, so has less physical integrity than fat. Using lard may not affect the taste of the sausage but would probably affect the texture.
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