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Run into a little problem...

PostPosted: Tue Mar 28, 2017 8:08 am
by therealsausageviking
Hi, first post here, thanks for letting me in :wink:

I am norwegian, so the following is translated in googletranslate, bc my technical english is not that good:

The first time I made I used normal pork steak (not smoked) and had too little fat. I know that. But that was not the problem, the sausages were "powderish" if you know what I mean, looked a bit like caviar. I fell apart.

The second time I had 35% fat and made 2 kg. The same thing happened there. The sausages were of the same consistent,i didnt hold together and were "pulverized" / fell apart once we chewed.

Theory: After I minced the meat, minced the fat, mixed fat, spices and meat, I put the sausage-thing on the front of the mill, and so I make sausages. BUT; I did not take out the knife inside the mill, so I minced the meat kind of twice. Is that my problem maybe? The meat being minced twice.

Hope you can answer!

Thomas

Re: Run into a little problem...

PostPosted: Tue Mar 28, 2017 10:22 pm
by DanMcG
Stuffing with a meat grinder is not the best way to do it, it tends to smear the fat, which will lead to a crumbly texture.
A couple other things that give the same results is not enough salt in you recipe or to little mixing of the ground meat to achieve a sticky mass before stuffing..

And welcome to the forums, google did a good job of translating, I hope mine works as well. Let us know if you have any other questions and let us how your sausage came out.

Re: Run into a little problem...

PostPosted: Wed Mar 29, 2017 9:15 am
by therealsausageviking
First of all, thanks for the fast reply!

Stuffing with a meat grinder is not the best way to do it, it tends to smear the fat, which will lead to a crumbly texture.


I can easily take out knife in the grinder itself, will that maybe help maybe? I dont have any other options for stuffing at the moment since I broke down my wifes Kenwood while making the first attemt. :D

This is the grinder I use , whit the "sausage maker" in front wich I attached after I am finished grinding the meat.
Image

I thought this was the way they made it back in the days, and I also find it quite fun to do it this way. I will check into your tips, and will come back with the result.

Re: Run into a little problem...

PostPosted: Wed Mar 29, 2017 1:13 pm
by NCPaul
Welcome to the forum. :D

At the bottom of this thread is a photo of the sticky mass you should have after mixing:

viewtopic.php?f=1&t=2978

It will also help to keep the meat cold and the grinder as well.

Re: Run into a little problem...

PostPosted: Wed Mar 29, 2017 2:04 pm
by therealsausageviking
NCPaul wrote:At the bottom of this thread is a photo of the stick mass you should have after mixing:


That is how I remember it though. Maybe not so sticky perhaps. Thank you. I will have that in mind the next time in a couple of weeks.