Snacksticks have a pasty tatse

[pa42phigh]

i made some smaller snack sticks with my summer sausage recipe and for a better word they leave a kinda pasty taste in your mouth.. I didn’t have this problem with the bigger summer sausages. It was supposedly 80/20 burger you think it was a bad batch of burger?? What could have caused this Funny taste thx

 

[daveomak]

What were all the ingredients...
I prefer 93-7 for sticks... too much fat in 80-20 for sticks...

 

[pa42phigh]

I could not believe the taste differences in the larger sausage compared to the small sticks

 

[DanMcG]

Like Dave asked, what's the recipe?
The first thing that came to mind when I read the title was the fat got warm and smeared.
Did you add a binder?

 

[Gwanger]

Like Dave asked, what's the recipe?
The first thing that came to mind when I read the title was the fat got warm and smeared.
Did you add a binder?

I will agree with dan you probabally had fat smear, keep meat and fat to near freezing temp.Bc of my grinder I can grind frozen meat and avoid fat smear altogether. Some of smaller grinders will not handle frozen meat.keep your grinder head in freezer also.

 

[pa42phigh]

No I didn’t use a binder also I did not personally grind the meat.. so It could be what you guys are talking about.. thx
Ingredients
- 5 lbs. of ground beef I used 80/20
- 5 tsp. of Morton Tender Quick - 4 tsp. of mustard seed
- 2.5 tsp. of black pepper
- .5 tsp of garlic salt
- 1 cup of water

 

[Gwanger]

No I didn’t use a binder also I did not personally grind the meat.. so It could be what you guys are talking about.. thx
Ingredients
- 5 lbs. of ground beef I used 80/20
- 5 tsp. of Morton Tender Quick - 4 tsp. of mustard seed
- 2.5 tsp. of black pepper
- .5 tsp of garlic salt
- 1 cup of water

important to keep meat as cold as possible without freezing usually two hrs. in freezer will do, fat smear will give you that pasty texture and taste

 

[jimmyinsd]

important to keep meat as cold as possible without freezing usually two hrs. in freezer will do, fat smear will give you that pasty texture and taste

i think it kind of depends on the freezer and how much meat you are stuffing in it. we have one freezer that in 2 hours it would be completely frozen, and other one that 2 hours would be just getting stiffened up nicely. I dont know about everybody else, but I cube mine up into about 1.5 to 2" chunks and then lay it out in a single layer on metal cookie sheets and then into the freezers, I find that the side touching the cookie sheet freezes pretty fast so after a half hour to to 45 minutes on average I will take a spatula and flips the chunks over and this seems to speed the process and make for a more even freeze.

If we are quick enough we can usually get it through twice before I want it back in the freezers, but if not I will chill again between grinds or if I am going to run it through a smaller grind on the second pass it always works better for me if the first grind is froze/near froze and it flies right through with little effort.

 

[Gwanger]

i think it kind of depends on the freezer and how much meat you are stuffing in it. we have one freezer that in 2 hours it would be completely frozen, and other one that 2 hours would be just getting stiffened up nicely. I dont know about everybody else, but I cube mine up into about 1.5 to 2" chunks and then lay it out in a single layer on metal cookie sheets and then into the freezers, I find that the side touching the cookie sheet freezes pretty fast so after a half hour to to 45 minutes on average I will take a spatula and flips the chunks over and this seems to speed the process and make for a more even freeze.

If we are quick enough we can usually get it through twice before I want it back in the freezers, but if not I will chill again between grinds or if I am going to run it through a smaller grind on the second pass it always works better for me if the first grind is froze/near froze and it flies right through with little effort.

I do agreee each freezer is different my deep freeze is colder than my frost free I am just stressing to keep meat as cold as possible and also helps to put metal grinder head in freezer to keep sausage meat cold to avoid fat smear.If you have a commercial meat grinder of 3/4 hp I can grind my meat frozen without straining grinder to avoid fat smear.

 

[jimmyinsd]

I do agreee each freezer is different my deep freeze is colder than my frost free I am just stressing to keep meat as cold as possible and also helps to put metal grinder head in freezer to keep sausage meat cold to avoid fat smear.If you have a commercial meat grinder of 3/4 hp I can grind my meat frozen without straining grinder to avoid fat smear.

definitely agree, I dont know about others, but IMO the grinder is the last place to go cheap. now maybe there are some quality moderately priced grinders, but after the grief I got from trying to go cheap with the kitchenaid attachment I went right to a 1hp cabelas carnivore series and couldnt be happier... way more grinder than i actually need, but I can make a lot of sausage the rest of my life and I shouldnt ever have to worry about it not out living me.

 

[Gwanger]

definitely agree, I dont know about others, but IMO the grinder is the last place to go cheap. now maybe there are some quality moderately priced grinders, but after the grief I got from trying to go cheap with the kitchenaid attachment I went right to a 1hp cabelas carnivore series and couldnt be happier... way more grinder than i actually need, but I can make a lot of sausage the rest of my life and I shouldnt ever have to worry about it not out living me.

Jimmy I am chuckling bc I also started with the Kitchen Aid grinder attachment, what a joke.I then bit the bullet and bought a Torrey 3/4 hp with oil bath gears and have never looked back.