Texture problem

[countrykat]

Hey everyone, been grinding sausage for a couple years now. I'm in Ohio, and have quick access to a great butcher. My question, not sure what I'm doing wrong. No matter what plate I use on my first grind the texture looks awesome, but when I run it through a stuffing plate or mix it with my LEM mixer the meat always end up with a mushy texture. I would love it if the texture was the same as the first grind after stuffing. Any ideas?

 

[fpnmf]

Keep the meat colder..

Get a vertical stuffer...

Mix by hand...those mixers get lots of unhappy reviews..

 

[bubba jake]

what is happening is the meat is smearing from to being to warm.After u grind place meat in freezer to stiffen to a soft freeze.If using a mixer don't over mix.The knife in your grinder may be dull not cutting the meat but smearing the meat into small soft chunks and when u mix or stuff the meat it seems to be mushy.I hope this helps you, good luck...
 

 

[BGKYSmoker]

Your not using the blade with the stuffing plate are ya?

I have done double grinding with out any freezing of the meat and have not had no smear.

Also what Craig said, a dedicated stuffer works much better than grinder stuffing. I mix by hand also. Using a meat mixer creates unwanted heat in the meat.

 

[venture]

Two things I am thinking?

First, a well mixed sausage actually should not look like that pristine first grind.  The mixing is to start the formation of an emulsion, which will change the look.

Then,  if you have a real "mush" problem?  There are other factors to take into consideration.  Raw temp? Proper mixing? Ingredients.  Cooking temps. 

Good luck and good smoking.

 

[countrykat]

 Thanks for the help, it was the temp. I put ut in the freezer for a while and it turned out pretty good.   I had the meat cold before, just not cold enough.

Thanks

Jim

 

[shannon127]

Two things I am thinking?

First, a well mixed sausage actually should not look like that pristine first grind.  The mixing is to start the formation of an emulsion, which will change the look.

Then,  if you have a real "mush" problem?  There are other factors to take into consideration.  Raw temp? Proper mixing? Ingredients.  Cooking temps. 

Good luck and good smoking.

x2  the mush helps bind the sausage together.  Are you getting "fatting out" issues?