Laripu wrote:Keep it cold and squish the meat until it's sticky.
wheels wrote:Laripu, that's a fantastic reply: somewhat late for the OP though.
'Squishing' is exactly the technique that's required. For me, the forum saying of the day is:Laripu wrote:Keep it cold and squish the meat until it's sticky.
That sums up sausage making!
Phil
Laripu wrote:Also mix by squishing the meat / spices / salt until you get it to go sticky. (Plastic gloves are good for this.)
WBcoach wrote:Laripu wrote:Also mix by squishing the meat / spices / salt until you get it to go sticky. (Plastic gloves are good for this.)
I had the exact same problem with my debut batch of Italian fennel sausage--dry and crumbly. The above suggestion is what fixed my sausage dilemma. It's the opposite of what you would do when forming burger patties. Mixing makes the meat and fat bind together. It wasn't about fat content and I knew my meat was always properly chilled. I am now hooked on making sausage!
Laripu wrote:WBcoach wrote:Laripu wrote:Also mix by squishing the meat / spices / salt until you get it to go sticky. (Plastic gloves are good for this.)
I had the exact same problem with my debut batch of Italian fennel sausage--dry and crumbly. The above suggestion is what fixed my sausage dilemma. It's the opposite of what you would do when forming burger patties. Mixing makes the meat and fat bind together. It wasn't about fat content and I knew my meat was always properly chilled. I am now hooked on making sausage!
That kind of makes me feel good. I'm definitely a beginner. That a suggestion of mine fixed a problem of yours is encouraging to me !
crustyo44 wrote:A good friend of mine that made over 50 varieties of fresh sausage for sale, never used amesphos but used a pig skin powder manufactured in Denmark, just to keep it more natural.
Some sausages had of course wine and/or vinegar in them and this pig skin powder kept these sausages juicy and not crumbly.
Cheers,
Jan.
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