- Joined Jan 1, 2010
+1The second one looks to me like the fat was run through a larger plate while the first one looks like all the meat was run through the same sized plate with perhaps less fat content. The second almost looks emulsified to me. Was it run through the grinder more than once?
If it was run too hot as mentioned above, the fat would melt and the wrinkles in the casing would attest to that.
Did you make both of them Nick? whats the recipe for the first one?
#1 looks like it was run thru a small plate like a 1/4" or 3/16". It also looks to have a binder in it, and/or you mixed it for a long time. They look good to me!
#2 looks to me like a dry cured smoked sausage, which would explain the wrinkled casing and the meat looks to have been cut with a large plate, 1/2" or bigger.
As far as color it could be just the piece's of meat, but the first one might have milk powder or soy protein in with the spice mix which will lighten the overall color of the finished product.
Just my opinion, Dan
I agree withDan it's incredible how we think alike. If I had to guess the 1st one was purchased from a commercial operation and contains binders. I have never been able to achieve such a smooth consistent link in my kitchen
I add my spices to the cubed meat befoer i run it through the grinderThanks Dan. That may be it then. Is there a trrick to mixing in the spices without over mixing the meat? I may need to chill the meat to near freezing temps. What do you think of that?
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