Discussion in 'Sausage' started by pandemonium, Dec 31, 2009.
the meat is ready to be stuffed should i put it in freezer to harden up or is it ok in fridge?
Yes I do put it in the freezer in between steps and everytime I get a spare moments I fine it's into the freezer for the meat. I have found a step by step process that I use that gives the meat sometime to sit in the freezer during the grinding and stuffing processes.
I don't believe you want the meat to freeze up just before stuffing.
Put the meat in the freezer to partially freeze before grinding, take it out, grind it. keep it as cold as you can without freezing hard, then mix up your spices, mix it completely for a good 5-7 minutes, back in the fridge until you get your stuffer ready, then stuff away.
and my mix still ist fatty enough after pan frying a piece, what about using bacon in it for fat and flavor ?
I never used bacon, I have ground up some pork bellies I had laying around.
Go down to your local supermarket and buy some pork fat. They sell it up here in the Northeast, so I'm sure they hafta carry it down south.
It's about .49 a pound. If its not on display, ask the butcher in the meat department to wrap about a pound of it.
Make sure the fat is good hard back fat and you have it partially frozen.
You don't want the fat smearing.
If you are stuffing this into casings, don't worry about the extra fat. You likely have enough as is.
Freezing or chilling is important before grinding so it will grind easier. Chilled to partially frozen actually works against you when stuffing. Makes it stiff and hard to push through the stuffer tube. If it has salt in it, it's not going to spoil that fast if it's not cold. You can even add a little ice water to make it more fluid to move through the stuffer easier. Chill after it's stuffed if fresh.
Well ya may have it stuffed by now...but you have had good advice.... I Always keep sausage cold,,,,partial frozen with ice crystals is Ok grinding and Yes I sometimes have used bacon I slice mine with a knife in to about 1/4" pices rather than grinding then mix in meat ,that is if ya want .or you can get cold near frozen ( it may smear if it gets warm). But stuffing you dont want frozen, I have mixed Ice Water with my spices and Mixed together , but I return to freezer every chance i get( to keep it cold) before stuff . always test fry some up.and adjust spices etc. if you are stuffing into caseings I always use a cure.
thanks for the info guys i got them stuffed and it was much easier than i thought it would be, took a few pixs will post later
kool..... looking forward to the Q-view
Glad to hear all is working out good so far. Keep at it, and show us some view.
ok i posted a few pics of the sausage on my other thread new grinder w/qview