why sausage meat like mince

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

why sausage meat like mince

Postby dps51 » Sat May 26, 2018 5:48 pm

why is my sausage after cooking is just like mince bitty just like grains of meat not smooth like shop sausages
what am I doing wrong or not doing
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Re: why sausage meat like mince

Postby NCPaul » Sat May 26, 2018 9:24 pm

It sounds as though you have insufficient bind. It may also be that you are low in fat content. What meat are you working with?
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Re: why sausage meat like mince

Postby dps51 » Sun May 27, 2018 9:07 am

beef and pork what bind do I need to use
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Re: why sausage meat like mince

Postby wheels » Sun May 27, 2018 12:01 pm

You need to develop myosin in the meat to turn mince in to sausagemeat.

It's the salt that does this. After grinding the meat mix the (still) very cold meat and seasonings until the texture changes and it becomes a sticky mass. You can help this process along by adding the salt to the meat the night before grinding.

HTH

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