A little advice needed

Discussion in 'Sausage' started by fished, Jan 4, 2015.

  1. Good morning everyone.  Hope your New Year is getting off to a good smoky start.  I have about 12 pounds of pork butt ground up.  I also have about two pounds of 90/10 hamburger, and a high mountain summer sausage kit.  My plan is to do a couple of SS with the kit with high temp hot pepper cheese, some with hot pepper cheese and jalapeno peppers, and more with hot pepper cheese and green olives.  Some of the meat will also be used for Kielbasa sausage.  I was going to use some NFDM in the SS, but now I'm looking at the powerder butter milk.  The first time I made SS from this kit I only did a course grind on the meat.  The texture wasn't right.  The meat I ground last night was double ground.  I'm thinking of the NFDM or butter milk as more of a binder.  Which one would you experts think would be best?


  2. I forgot to add.  I'm thinking of using Shinner Bock beer instead of water to the mixture.
  3. I don't think it will matter. It will just change the taste not the quality. I look forward to seeing your pics.

    Happy smoken.

  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I think you will need to add more fat... I'm thinking you are about 1# of fat short for good sausage, maybe a little more... Butter milk powder would be an interesting addition... Maybe 1 1/2% NFDM and 1/2% Buttermilk powder...

    To go from a coarse grind to a double grind is a big step... depending what grinding plate you are using... some recipes call for a fine grind on the fat and regular grind on the meat.... that way the fat gets a better mix everywhere... better texture....
    crankybuzzard likes this.
  5. Thanks for the feed back guys.  Dave, my grinder only came with two plates.  The on I used looked like about a 1/4 inch plate.  We ran about 3/4 of the meat thru the grinder again.  The first time I used this kit, I only did a one grind.  I wasn't happy with the texture.  The fat content looks like it may be in the 20 to 25 percent range, but that's just a guess.  I'll post up some pictures when I make it.


  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    If you added the fat from the butt you should be good on the fat content, good luck ! I do a double grind on my venison/pork trim SS (80/20) and it comes out fine.

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