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sausage "bounce" texture

chola

Fire Starter
64
10
Joined Feb 3, 2009
Hello all,

I been trying a few different flavors this fall. I cannot however seemed to get a good texture, or one that I atleast like.

It either is too dry and a bit crumbly or too pastie (if that makes sense),kinda like the consistency of liver after ya chew on it for a bit

I am using 6 pounds of deer to 4 pounds of ground pork butt...all are ground with the 3/8 plate..these are a fresh sausage,no cure or smoke

I don't add any soy protein or anything like.

I usually grind the meat, mix the two together, mix the seasoning with water and then combine it all together.

Then it camps in the fridge over night and then into the casings.....

I am looking for any help and advice if anyone has anything to share, I would greatly appreciate
 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
Venison is pretty lean, while pork butt has just about the right amount of fat on its own. My guess is that you need to add about a pound to a pound and a half of fat. Pork fat back works well.  In addition you may want to try a binder such as powdered milk. I use a cup for every 5 lbs of meat and it's made a HUGE difference.
 

chola

Fire Starter
64
10
Joined Feb 3, 2009
 
Venison is pretty lean, while pork butt has just about the right amount of fat on its own. My guess is that you need to add about a pound to a pound and a half of fat. Pork fat back works well.  In addition you may want to try a binder such as powdered milk. I use a cup for every 5 lbs of meat and it's made a HUGE difference.
Alrighty, duely noted, thank you sir....it was kind of the way I was leaning was that it was possibly too lean
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,146
1,205
Joined Feb 3, 2009
How much salt are you using, per pound? You need the salt to bind the proteins in the meat, otherwise it will be like you described, dry and crumbly.
A bounce texture can be caused by over mixing, but I'm not sure thats what you mean by pastie.
 

chola

Fire Starter
64
10
Joined Feb 3, 2009
How much salt are you using, per pound? You need the salt to bind the proteins in the meat, otherwise it will be like you described, dry and crumbly.
A bounce texture can be caused by over mixing, but I'm not sure thats what you mean by pastie.
I am using a premix sold by the sausagemaker company, not quite sure of the salt amount

I mix by hand for about five minutes at best guesstimate

Pastie is where I have ground the meat too fine like a hotdog consistency and has the texture of a piece of cooked liver after ya chew er up for a bit
 

skully

Meat Mopper
243
11
Joined Jan 24, 2011
50/50 pork shoulder to venison.  i prefer 3/8" plate but for some reason one of my two suppliers 3/8's is a little to coarse???  i have hime run it through twice.  but 1.8% salt,  50/50 and 3/8's should work good with pork shoulder not butt
 

big guy

Fire Starter
44
11
Joined Jan 12, 2008
I like to have 25% fat in my sausage. pork butt is 25% fat, venison is 0% so a 50/50 mix would give you only 12.5 % fat in your sausage that will work in a snack stick but be too dry for a fresh sausage you need to add more fat.
 

voodoochile

Meat Mopper
224
17
Joined Jul 20, 2013
use use 50-50 deer to pork as well .......... makes great sausage .......... salami,snack sticks , trail bologna , brats 
 

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