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Hello Sausage Masters-

I'm at my wits end. I have never had the benefit of being shown how to make sausage so am trying by carefully following instructions shown here on the forum (have spent MUCH time reading many, many of the posts here in the various sections) and by consulting a number of books. So far I have failed and have ruined perhaps 5 separate batches of what would otherwise be wonderful sausage.

Problem: The sausage lacks firmness, cohesiveness, bind... What I get is not dry, but borders on hamburger like texture.

Things I'm pretty sure I have right:
-Everything is COLD. Ingredients, tools, mincer body, plates, blades, bowls that meat is gathered in, etc...
-fat ratio: 25% to 35% (I have experimented slightly among different batches).
-salt: 2% by weight - measured

Two areas where I am guessing the problem might be:
1. The grind
I see in photos where the meat/fat coming out of the mincer emerges in relatively continuous 'ropes' as it exits the mincer plate. By comparison, my meat/fat seems to emerge in pellets. It extrudes to a length of about 1/4" and then breaks off falling into my collection bowl.
-Is this an indication of a problem? If yes...
-Could it be the meat/fat is TOO cold?
-Could it be that the dice is too large? (I am using a Kenmore/KitchenAid tool - the diced meat/fat fits through the feed neck easily but it requires quite a bit of force from the stomper to get the meat/fat to enter the auger.)
-Could it be that the speed of the mincer is set too low? (I'm running on slowest speed.)
-Could it be that I am not feeding material into the mincer fast enough? (I'm working by myself so I use one hand to feed diced meat/fat and the other to work the stomper.)
Something else??????


2. Mixing
I understand from reading that mixing the meat/fat is essential to build protien chains and establish the primary bind (which I believe is crucial to the firmness, cohesiveness, etc. I am seeking).
-Is it possible to mix too much? If so, what is the result of mixing too long?

What ever I'm doing wrong - I would sure appreciate your guidance on where it may be and how to correct it. I have read & re-read everything on this forum in all the different categories seeking an answer but so far continue to strike out.


With much appreciation-

Sky C.

Hi Sky C

It could be that the meat is too cold, you stated that when it comes out of the mincer it breaks, can I ask does it seem like dusty or crumbly, if so then it is too cold.
It needs to be firm when minced but not frozen.
How much water are you adding, also try mixing by hand for one batch, done this way you will be able to feel the bind in the meat as it start to take in the water & release the protein

Mixing too long will result in a tighter texture

Hope this helps

Regards
Sausagemaker

Hello Sausagemaker-

Thank you for your reply.

The meat going into the mincer is semi-frozen (ie - not frozen HARD). I don't know how to interpret the terms of whether the meat looked dusty or crumbly - but it definitely did not emerge in running strands out of the mincer plate. It came through the holes in the plate & then after it got to be about 1/4" or 3/8" long - broke off and started forming again. The result was king of like pellets. In any case I'll try running a small batch with the meat/fat not quite so cold.

Water content: one batch used 1cup ice water; in other batches I tried up to twice as much because when mixing using the KitchenAid, it did not appear to be getting the sticky/furry look that has been described. More water & additional mixing time seemed to make it look more like what I thought would be right - but it did not turn out. I will try mixing by hand. What is it supposed to feel like when you achieve the bind?

Mixing time probably went to the 3 or 4 minutes mark. I wasn't timing it but just looking at the mixture to try and reach a "look" of stickyness. Before ever starting to mix - the grind would hold together if I would work it into a patty. Not sure if that explanation helps any or not.

I do appreciate your coaching. Hopefully I get this sorted out and can start making sausage as it is supposed to be!

Thanks again.

Sky C.

Try this method and the thread for this discussion is at the end

This is how I do it and it has always worked out ok for me:



Dice up the pork shoulder and pork belly (the fat is essential) I ususlly do 1 pork shoulder and 2kg of belly!

Add flavourings or spice mix

Mince in the mincer through a small plate

Leave to rest until chilled in the fridge

Add your rusk and water (after an hour or so in the fridge)

Re-mince, I do the second one through a larger holed plate for ease

Leave to rest until chilled again, in the fridge.

Mix the meat by hand (the best kitchen tools ever made) until all the mixture is sticky and gloupy (not sure if that is a real word) this takes me about 10 mins and I do it in batches. You could use a wooden spoon or something like that but clean hands are best.

While you were mincing the meat you should have had your casings soaking in water the time lapsed from dicing and mincing and cooling will be ample for the casings to be pliable for use. Always run cold water through them to flush out any salt from storage.

Load the skins onto your stuffer and stuff...do not put too much in as this will cause bursting and the leakage you write about.
An extra pair of hands on the stuffing end will leave you free to control the amount of casing you allow off the stuffing tube.

I always leave a good bit of casing on the front and end (about 2/3 inches) to allow me to push any over filled areas of casing to each part and therefore avoid overstuffing.


This always works for me. Taste is great and no bursting or leaking!


Keep going it will get better for you


http://forum.sausagemaking.org/viewtopi ... ght=#26650

Hi Sky C

What is it supposed to feel like when you achieve the bind?

Hard one this to tell someone how it feels is not the same as showing them,
Anyway here goes
When the water first goes into the mix along with the salt & spices it will be very loose when mixed but as the protein start to develop it will be more resilient to the mixing action, the more you mix the tighter this will feel.
Once you have made one you will know what I mean.
As for the meat I still think it is too cold due to the way you are describing what is happening, next time try just dicing the meat first & place in the freezer until the meat is just getting a frost on it.


Hope this helps

Regards
Sausagemaker

Hello again Sausagemaker & johnfb-

I appreciate the additional feedback. I hope to give yet another try to this "art" this coming weekend and will do my best to follow the advise!

Best regards-

Sky C.

Hi Sky C

I am sorry to hear you have had so many problems getting a good sausage.

I have made a few batches now, experimenting with this and that as I go, and get mostly good to most satisfactory results. The common thread is following the simple basics. And to me the ultimate quide to starting out still remains with sausagemakers beginners guide. Look at the first post on beginners - sausagemaking for beginners- the first posting. It tells you about ratios, mixing etc. I tend to leave the meat in the freezer for around 30 minutes or so ( a short while) so I can just feel it crystallizing and mix until there is a noticeable change in the consistency of the mince - it goes from loose to "combined".

Hope that helps - I have just come back from my Christmas party and logged on in the hotel... hic.

Good luck. Keep on trying!!!!!!!!!!!!!!!!

Merry Christmas

harterz

I tend to look for a bit of "bounce" in the mixture for it to be ready. The Way dough reacts after being kneaded, then the meat starts to smear.

It does take a while to get right but when you do it is excellent.

Rgds,
FB

harterz wrote:
Hope that helps - I have just come back from my Christmas party and logged on in the hotel... hic.

Good luck. Keep on trying!!!!!!!!!!!!!!!!

Merry Christmas

harterz

grin, it was my wife's Christmas do last night as well, we got in at 1:00am and she was off to the airport at 6:00am for a business meeting in Paris... I'm glad it wasn't me

Dave

Dear Sausage Kings... THANKYOU!!!!!!

I'm not sure which change was the ticket but today - SUCCESS!

I started with meat out of the frig & placed in the freezer for 45 minutes. It was not as firm as I thought it should be but I proceeded anyhow (following sausage makers instructions). The meat coming from the mincer roped a little better but still only going about 1" before dropping off the mincer plate. (this was using a coarse plate)

I then added the spice & started mixing (by hand) and then added the ice cold liquid. Mixed for about two minutes and the meat/fat started to bind. This is much less mixing than I had previously done.

After letting the forcemeat stand in the frig for a few hours - fried up a patty & it had great texture & the kind of bite I was seeking. I don't expect to have any trouble with stuffing into casings as that has been going well enough.

I just want to thank you all for your help!

Best regards-

Sky C.

Hi Sky C

Glad to hear you had success, happy sausage making

Regards
Sausagemaker

unfortunately this will now take over you life...

It is a great hobby and really worth while as you know what goes into your sausages now

Keep going

Glad to hear you have turned a corner.

Let us know the final reckoning

harterz

Congratulations!!

It's incredibly satisfying to get a good product as you now know!!

Rgds,
FB

johnfb wrote:unfortunately this will now take over you life...

It is a great hobby and really worth while as you know what goes into your sausages now

Keep going

Started 10 years ago, made several disasters, including something resembling chopped newspaper (only 5% fat) thought I was being extra healthy #%$#%$

Now this has taken over my two gar garage, I've sold my darkroom to buy commercial equipment and people are lining up at the door to sample each project. I have sides of a variety of beasts hanging via a electric power winch ( I'm getting old and the kids are still too young to pull them up) and I have a dedicated freezer to chill the meat between grindings. I have a 16,000 BTU window shaker air conditioner installed to cool the area so that operations can continue into the summer

I am sure this has exceeded a hobby and become an obsession....


Frackin hobby, right....