Sausage comes out dry

[daveomak]

Huntrite Stainless Steel 5-Lb. Capacity Sausage Stuffer
Item# 57627

3 Reviews
1 Answered Question



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• 5-lb. capacity stuffer for home sausage making
• Open metal gear system and traditional European design
• Removable stainless steel cylinder and base for easy filling and quick cleaning
• Food-grade plastic piston with a built-in pressure release valve to avoid blowouts and allow easy cleaning
• 8 1/2in. handle for easy cranking

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[tallbm]

tallbm, afternoon.... FWIW, ground meat will be one of the most contaminated pieces of meat you will ever come across... cure#1 would be a good safety check on some pathogens that you probably don't want to feed your family..,.

Yeah it is totally doable to add cure#1 to any meatloaf and you are right about the benefits. I wonder how much cure #1 would change the taste.

I cook my meatloaf at like 225-250F to an IT of 165F where the goal is to make what we think of as the common meatloaf, only it is smoked.
I do my sandwich loaves that have cure #1 in them just like they were sausage because the goal is sandwich meat slices.

I would imagine adding cure#1 to my normal meatloaf would give me the texture of a meatloaf with a slightly "hammy" taste from the cure, but I'll never know unless I try, or unless someone wants to run that experiment and report back :)

 

[daveomak]

A pastrami flavor is closer than a ham flavor with beef...

 

[zwiller]

Woah, pastrami loaf. Cured GB with pastrami rub. Plain old smoked meatloaf... Q matz on order...

Back on to moisture is sausage. Any care to offer an explanation of the difference of adding milk powder and water vs just using milk?

 

[BGKYSmoker]

No need for me to say anything, its been covered pretty good.

GL on your next batch.

 

[chopsaw]

"hammy" taste from the cure,

TB , I use cure one in my bratwurst and grill them up . No hammy taste .

 

[tallbm]

Woah, pastrami loaf. Cured GB with pastrami rub. Plain old smoked meatloaf... Q matz on order...

Back on to moisture is sausage. Any care to offer an explanation of the difference of adding milk powder and water vs just using milk?

The red loaves of mine you saw are Venison Pastrami Loaves done with the sausage smoking process so I can produce sandwich meat out of them. Here is the info on it :)
https://www.smokingmeatforums.com/threads/pastrami-loaf-with-qview.263815/

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• tallbm
• Jun 19, 2017

TB , I use cure one in my bratwurst and grill them up . No hammy taste .

Oh nice to know and according to what daveomak said above, at worst I would imagine a bit of a pastrami'ish flavor without the pastrami seasonings.

 

[bregent]

Back on to moisture is sausage. Any care to offer an explanation of the difference of adding milk powder and water vs just using milk?

I think that the idea behind dry milk or soy protein is that it's acts like a gel, and absorbs fat and moisture and binds it. Liquid milk would not act the same - the proteins and other compounds in it are already bound with liquid.

Also, a common amount to use is 1 cup per 5lbs. You'd need to add 1/2 gallon of liquid milk to get the same amount of milk proteins.