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#1 |
Four Point
Join Date: Mar 2015
Location: BCS
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I enjoy making my own sausage and I have a pretty good recipe that I use. What I struggle with is the consistency of the sausage after stuffing into the casing. When I cook the sausage it seems like all the fat liquefies and runs out when you cut the link leaving a dry sausage.
How can I achieve the same consistency/texture that you get from commercial links like you find in the grocery store? Thanks, Toastie |
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#2 |
Ten Point
Join Date: Oct 2006
Location: Victoria
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They sell a powder you can mix in. Look at eldon' s catalog. They have it
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#3 |
Eight Point
Join Date: Oct 2007
Location: Houston
Hunt In: Anywhere i can!
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The biggest thing as far as texture goes is making sure your meat and all equipment is chilled prior to grinding. I usually put everything in the freezer for an hour or longer until its cold enough. If you don't chill the meat and run it through the grinder is can cause the meat to smear and that produces a rubbery texture. If your sausage is dry after cutting it open then it might need more fat. Hope this help!
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#4 |
Ten Point
Join Date: Mar 2012
Location: Sherman, TX
Hunt In: Throckmorton
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When I cook the sausage it seems like all the fat liquefies and runs out when you cut the link leaving a dry sausage.
[/QUOTE] Can you explain the process you are going through? Are you cooking the sausage prior to freezing? |
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#5 |
Six Point
Join Date: Nov 2014
Location: Lockhart
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The book Great Sausage Recipes and Meat Curing by Rytek Kutas is a great source of information and recipes.
Are you mixing anything in to hold moisture? Many folks cringe at the idea of cereal added, I do also but TVP, or soy even powdered milk used correctly will make a big difference. A little water or broth helps. |
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#6 |
Pope & Young
Join Date: Jun 2011
Location: Tomball
Hunt In: Magnolia, Rocksprings, Concan
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Sounds like you are smoking it too long/ or too hot
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#7 |
Pope & Young
![]() Join Date: Feb 2013
Location: Mckinney
Hunt In: Baylor County,Collin County
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https://www.amazon.com/Charcuterie-C.../dp/0393058298
Follow the instructions in this book and you'll be set. Make sure the meat stays really cold during grinding/mixing. Also you may be smoking at too high of a temp. |
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