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Mixture wet for Beef or Lamb

PostPosted: Wed Nov 01, 2017 4:30 am
by spudie
Not sure what to use in the Subject .... have searched for "Wet - Loose" mixtures in forum, cant see answer for my issue as yet.
Most of the recipes I have tried are 80 /20.
Mostly I dont use crumbs or rusk at all.

Problem I have found is when using Beef or Lamb in fresh sausage I inadvertently get a very wet mixture that doesn't look the best either uncooked or cooked.
Sausage never gets firm even after a good 12 hr rest in fridge.

Have tried adding dry ingredients like SPC, Dry Milk Pdr, adding corn flour.
Less hand mixing, more mixing, adding eggs, more fat, less fat.
Have tried emulsifying & product seems to gets worse.

Should I be trying some of the Gums that we see, maybe the much talked about B & P special binder or the Sausage Makers stuff. maybe phosphates ???

I know you Guys will have experienced this before & cant wait for any helpful comments


Re: Mixture wet for Beef or Lamb

PostPosted: Fri Nov 03, 2017 11:30 am
by polka
Hey spudie

Could you post the recipe you used? Someone will notice any potential errors in formula so as to help you a bit.

Sorry for your mess.


Re: Mixture wet for Beef or Lamb

PostPosted: Fri Nov 03, 2017 6:57 pm
by NCPaul
Are you using meat that's been frozen? Have you tried salting the meat the night before?

Re: Mixture wet for Beef or Lamb

PostPosted: Tue Nov 14, 2017 1:45 am
by polka
Are you grinding your own beef, or buying it already ground / minced? pre-packaged ground beef in a "chub" might have up to 10% water added already.

The salt remark is because it helps to develop your myosin when mixing, which is the natural binder present. 5 pounds / 2.2 kg of beef could handle about 8 to 12 oz. water without much trouble. Beyond that it could get a bet wet.

Just thinking thru my typing.