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Beginners question

PostPosted: Mon Jul 16, 2018 6:12 am
by SengsSausage
I am making a chicken sausage using chicken breast and skin for the fat content. I mince the meat and skin through a 6mm plate. I then put the meat mix back into the mixer and add the herbs and spices. The issue I am having is when the batch is mixing the fat content is sticking to the side walls and it is also catching alot of my herbs.
Is there any tips out there that might help keep the herbs in the meat mix and not on the side of the mixer?

Re: Beginners question

PostPosted: Mon Jul 16, 2018 11:51 am
by badjak
Could it be that you are not working cold enough?
Make sure your chicken breast and skin is close to freezing, before running it through the grinder

Re: Beginners question

PostPosted: Tue Jul 17, 2018 10:29 am
by NCPaul
There is a lot of sticky myosin in chicken breast that releases from the meat when mixed with salt. Keeping the meat cold, as badjak suggests, helps but I like adding a filler like breadcrumbs or cooked rice with chicken stock to balance out the bind.