.I do mix well and the consistency at this stage is mushy,
cchapo wrote:Thanks all for your help.I always make a batch of 5 kg my recipe is as follows:5 kg pork 70% meat 30% fat,60grm salt,8grm sage,4grm thyme,10grm white pepper,7 grm nutmeg,2 grm cayenne pepper,3 grm ginger,290ml. water.I do mix well and the consistency at this stage is mushy, i do refridgerate to almost frozen before i cut , grind twice and mix the meat, after filling i hang to dry approx 30mins or until dry to the touch.The sausages always look good even when cooked but the taste is dry and course although the flavour is good.I am english/australian and i make them for many friends of different nationalities in the area of the philippines where i live and the feedback is always the same,good taste but dry and some say cereally or too much bread, which i never use.Any further help would be appreciated by both myself and my friends as we cannot buy sausages where we live.
Nutczak wrote:cchapo wrote:Thanks all for your help.I always make a batch of 5 kg my recipe is as follows:5 kg pork 70% meat 30% fat,60grm salt,8grm sage,4grm thyme,10grm white pepper,7 grm nutmeg,2 grm cayenne pepper,3 grm ginger,290ml. water.I do mix well and the consistency at this stage is mushy, i do refridgerate to almost frozen before i cut , grind twice and mix the meat, after filling i hang to dry approx 30mins or until dry to the touch.The sausages always look good even when cooked but the taste is dry and course although the flavour is good.I am english/australian and i make them for many friends of different nationalities in the area of the philippines where i live and the feedback is always the same,good taste but dry and some say cereally or too much bread, which i never use.Any further help would be appreciated by both myself and my friends as we cannot buy sausages where we live.
I got something for you to try, and I bet your texture issues will be fixed,
You state you grind your meat twice, I think that is where the problem is starting, and further amplified by it getting too warm during ginding the 2nd time, or during the mixing.
Try this:
Grind the fat seperately, and gind it first. Set it aside in the cooler, then grind your meat (once, or twice) mix it very well, and get it cooled down again, once everything is nice and cold, then mix in the fat that you ground earlier. Give it a quick mix to distribute it well, stuff the casings, and get them in the cooler again and let them sit for 12-24 hours for the flavors to meld.
I bet you were smearing the fat during the 2nd grinding, and further smeared it during the mixing when everything was too warm to work with.
Please give my method a try and report back to us to let us know if it worked.
I always grind fat first, and add it to the meat last, and I have never had a dry texture.
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