SUMMER SAUSAGE HELP

[smoke eater5]

I have recently tried my hand at summer sausage, but ran into an issue. The first batch I did turned out pretty good, it was just to salty for me. No big deal, just cut back on salt. The next batch was mixed with same ingredients, same fat content and so on. As I was stufing the casings, I was getting a lot of excess water coming from the meat. I do not know the cause of this. It rsulted in a more mealy or grainy type of texture when finished. Can anyone tell me the cause of this? Thanks!

 

[driedstick]

We will try to help but more info plz  burger, pork what was your process if I may ask so we can see where we can help you

 

[boykjo]

Was the to meat previously frozen

 

[smoke eater5]

Not sure if it was previously frozen. It's a possibility. I did a batch the week before and the texture was fine. That is why I'm confused! Here is my recipe. Thanks for the help

5 lb. 80/20 Ground beef
2 cup Water
1 tsp Cure#1
2 TBSP Non Iodized Salt ( Kosher Salt ..ect ) ( The extra salt is optional and to my taste)
4 Tbsp Soy Flour ( Non Fat Dry Milk will work)
3 Tbsp Course Black Pepper
1 Tbsp Mustard Seed
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1 cup Jalapeño Pepper's Chopped ( Fresh is best)
2 cup High Temp Cheddar Cheese
2 to 3 2 1/2" X 20" Fibrous Casings
Liquid smoke ( Optional)
2 Tbsp Red Pepper

While your getting every thing together you'll need to start your casings soaking in a pan of warm water.I add a little salt to the water when i soak mine. It takes about 15 to 30 minutes in warm water for them to get pliable enough to stuff.
Now add spices and mix, then soy flour, then jalapenos and mix, then cheese and mix
Let cure for 24 hrs.
Smoke at 140 for couple hours then bump up every 1/2hr till IT160-165.
Ice bath till IT is 80
Hang for Bloom few hours.
Refrigerate till cool

 

[driedstick]

Thanks, When I do sticks, or S/S I do 1 cup water per 5lbs of meat?? That could be the excess water coming out, when mixing next time try one cup and if it does not seem enought then add 1/4 cup at a time till looks right to ya, you'll know. Are you letting them hang at room temp for hr or so before smoker?? I dont know if that could be part of the grainy thing or not.

as far as the Grainy texture,,,, you got me?????

Hopefully someone else can put in their 2cents

 

[reinhard]

i also add one cup of water or beer per 5 pounds of meat mix in smoked sausage. try adding one cup of dried powderd milk per 5 pounds of meat mix. the powdered milk soaks up excess moisture and gives you better texture. dont know about the grainy texture.  i always grind the meat once through the course plate, then mix all my spices and cure in the water or beer i use and put that on the mix at that time. then sprinkle the powdered milk on it and mix well. then i grind everything once more through a medium plate. never had a problem doing it that way. that's my opinion maby someone else has a different idea. Reinhard

 

[smoke eater5]

Thanks! I appreciate the help.

 

[boykjo]

I don't like to add water to meat...... 2 cups to 5 lbs is way too much.... I add just enough water to loosen the meat to run through the stuffer.....  The reason why I asked if the meat was previously frozen the moisture will separate from the meat due to freezer burn and cause you to have a grainy texture.... This has happened to me before. I stopped  using frozen meat  or ground meat from the grocery and now only use meat I grind and have much better results.......

 

[BGKYSmoker]

1 cup to much water plus you have bound water in the meat.

 

[reinhard]

i agree with Boykio with grinding your own meat instead of using ground meat from the store if possible. one thing you will notice when your mixing ground beef is that it binds together more in a solid mass so to speak.  check your meat adds and if chuck roast is on sale, that would be your best choice in my opinion and you often dont need to add fat.  meat from the chuck has great flavor.  when they are on add  they are often the same price as 80/20 ground chuck [at least up here in Mn.]. Reinhard

 

[smoke eater5]

It was definitely the water. I cut back it it turned out awesome. Now that I have it all dialed in, it's time to make a big batch. Thanks for all the help.