www.sausagemaking.org

Over the last couple of years I've noticed that some of my chourico cook differently from others, there seems to be no distinct pattern, but certainly my rustic/chunky hand cut chourico always cooked ( by which I mean roasted/poached/fried etc) absolutely beautifully, whereas my ground meat versions to otherwise similar recipes often develop a slightly grainy texture with all the cooking methods that I use, but otherwise eat beautifully in their uncooked state. I'm guessing that this is down to the fat rendering out of the products differently, but as it doesn't happen with similarly ground commercial products there must be a way round this. Any ideas?

Higher fat content? Insufficient mixing?

Do the commercial ones use Soy Protein or milk powder, or even phosphate?

Just thoughts 'out loud'; I haven't a clue why it is.

Phil

Thanks Phil - I'll look at the labels when I'm next on the continent (but that won't be until the Spring)

Just as an aside on labelling - I noticed that in France last week that a lot of the artisan sausages had the traditional saltpetre/sodium nitrate on the labels rather than potassium nitrate/nitrite.

You might try salting the meat the night before grinding.

Swing Swang wrote:Thanks Phil - I'll look at the labels when I'm next on the continent (but that won't be until the Spring)

Just as an aside on labelling - I noticed that in France last week that a lot of the artisan sausages had the traditional saltpetre/sodium nitrate on the labels rather than potassium nitrate/nitrite.

Saltpetre is potassium nitrate. Historically, sodium nitrate was sometimes referred to as Chile saltpetre. I assume that they're using nitrate rather than nitrite?

Phil

NCPaul wrote:You might try salting the meat the night before grinding.

That's a very interesting point because all my ground chourico were ground, salted and stuffed the same day, whereas when I do rustic/chunky/hand cut I salt and leave with bay leaf for 2 to 4 days before stuffing. If this resolves the problem do you have any idea why?

Many thanks

Philip

wheels wrote:Higher fat content? Insufficient mixing?

Phil

Definitely not a fat quantity problem and in all cases had the same 'quality' - ie shoulder. I was wondering if I should trim the shoulder fat and replace with a similar quantity of one of the harder fats, but that doesn't explain why it's an intermittent fault.

wheels wrote:

Swing Swang wrote:Thanks Phil - I'll look at the labels when I'm next on the continent (but that won't be until the Spring)
I assume that they're using nitrate rather than nitrite?

Phil

Oh yes, they're using nitrates, sorry if the post didn't make that clear. I just found it interesting to see that they are still using the variety that has fallen out of favour (but which some people prefer the flavour of in the final product).

Philip

There's some interesting points that you've raised Philip.

I don't know whether there is a simple answer - other than: "That's Life!"

Maybe Brican can offer some thoughts?

Phil

Swing Swang wrote:Over the last couple of years I've noticed that some of my chourico cook differently from others, there seems to be no distinct pattern,

First off there are two distinct patterns

This is one

but certainly my rustic/chunky hand cut chourico always cooked ( by which I mean roasted/poached/fried etc) absolutely beautifully,

And this is two

whereas my ground meat versions to otherwise similar recipes often develop a slightly grainy texture with all the cooking methods that I use

There are two very distinct variations between the two ......

but otherwise eat beautifully in their uncooked state. I'm guessing that this is down to the fat rendering out of the products differently, but as it doesn't happen with similarly ground commercial products there must be a way round this. Any ideas?

What one needs to do first of all is look to the two methods to rule out what could be obvious .....

A sharp knive to hand chop the meat ..... How is your knife and plate on your grinder ??

Thanks - This might be it as the 'worst' batch was what made me go out and work out how to resharpen (and buy a No 32 hand operated mincer with stainless blade/plate - still unused), whereas I would say that my (hand) knife/sharpening skills are good.