sticky-ness of sausage

[ribwizzard]

Ive noticed that when using a pre-mixed seasoning, the sausage will get very sticky when mixing, but when using some of the recipe's Ive gotten off of here and mixed my own seasoning, it does not get as sticky. I'm thinking it has to do with how much salt?...and the protein breakdown?....... Am I on the right track here, you think?   Or is there some kind of additive they are adding to the mix as a binder?

 

[timberjet]

Dextrose is common and is also known as corn sugar. I think maybe that would be what it is. Some of them use soy fillers as well which could be the culprit. I prefer home made myself. I wouldn't think it would have much to do with salt or cure. Could be wrong though. I will be watching this.

 

[ribwizzard]

well, I made some hot links this week end and it didnt have that sticky feel, even when I fried some in the pan to taste it, the patty feel apart.   Not knowing what to add, I tossed some eggs in to help bind it before stuffing the rest.

Was wondering what everyone else used as a binder, ...most recipes I see on here dont show anything, just meat, seasoning, and sometimes cure.

 

[s2k9k]

I think a lot of people use Non Fat Dry Milk (NFDM).

 

[ribwizzard]

I never thought of that, I was thinking starches like potato flour or something, but dry milk sounds about right.

 

[smokinhusker]

I use Non Fat Dry Milk and I also have a package of soy protein that I use occasionally (when I remember I have it!).

 

[venture]

My guess would be an ingredient in the mix, provided that you are mixing both types equally.  A poorly mixed sausage can result in crumbly sausage as can several other factors.  Sufficient mixing will provide a degree of "stickiness".

Some info on additives:

http://www.meatsandsausages.com/sausage-making/additives

Good luck and good smoking.

 

[woodcutter]

Adding ice cold water while mixing will help. (add a little at a time) You should be able to have it hold together with or without binder.

• If the meat temp isn't cold enough when grinding, it can cause the fat to not bind correctly.
• Stuffing through a grinder or grinding with a dull grinder can cause smearing and it won't bind.
• Not mixing long enough.

I had trouble with binding some kielbasa last winter because I ground semi frozen fat separately from the meat. I couldn't get the fat and meat to stay together no matter how much I mixed it. I ended up browning it and put over some egg noodles.

 

[diggingdogfarm]

What premade mixes were you using specifically?

I don't use any binders (or fillers), they're not needed.

Milk powder, soy concentrate, potato starch, etc. are more fillers than binders in my opinion....but they can help retain moisture.
Phosphates will improve bind, but many folks don't want that in their sausages.

Was there any acid or alcohol added to the sausages that didn't bind well?
It doesn't take much of either to interfere with binding.

It's best to get a natural bind with salt and proper mixing.



~Martin

 

[daveomak]

RW, evening...  I use soy protein.... and I use less than they call for...  It holds the fat and holds the ground meat together..   Like Martin said, mixing will bind the meat together also...  I don't know how long hand mixing will take....

 

[boykjo]

What premade mixes were you using specifically?

I don't use any binders (or fillers), they're not needed.

Milk powder, soy concentrate, potato starch, etc. are more fillers than binders in my opinion....but they can help retain moisture.
Phosphates will improve bind, but many folks don't want that in their sausages.

Was there any acid or alcohol added to the sausages that didn't bind well?
It doesn't take much of either to interfere with binding.

It's best to get a natural bind with salt and proper mixing.



~Martin

 

[ribwizzard]

Was there any acid or alcohol added to the sausages that didn't bind well?

Yes!!! This recipe called for Beer, maybe that was the problem.

On the dry milk and/or soy protein, how much do you all suggest I add per lb of meat?

What premade mixes were you using specifically?

I bought some High Mountain German sausage mix at Bass Pro,

As far as temp and everything, I have fairly much followed the same method. I de-bone and cube the meat, then place it into the freezer until almost frozen, then grind through course plate, re grind through medium plate, mix spices with water and mix well, re-fridge for an hour or so, mix again, re-fridge for an hour or so, mix again and add enough water to stuff.

I just have noticed, on the two batches using the pre made mix, the stuff got so sticky it was hard to rinse from my hands and utensils, almost like Jimmy dean bulk sausage gets, my stuff never got near as sticky.

 

[weisswurst]

It could be the alcohol in the beer.Perhaps it is Breaking down some fat and separating it from the lean before the alcohol evaporates.If you really want the beer flavor but not stickiness maybe you coud try heating the beer in a pot with warm water. Evaporate the alcohol , cool it , then add . I always had trouble adding wine to sausage . It got sticky or worse very grainy.I think the alcohol was the culprit.When I did the evaporation thing I did not have that problem.This is totally speculative without any scientific type proof. Among some of the binders mentioned , I have used Unflavored plain gelatin.I have seen many recipes over the years that are from susposed pros. Book writers , people who throw together a spice packet like "Authentic Bavarian Wurst  that will make your Maiden Aunt learn to Yodel" Mostly , but not all, junk. Happy SM Weisswurst

 

[ribwizzard]

I ordered some soy protein, and thought about my mixing technique, I might not have mixed it as good.  Im going to try both on the next batch when I get back from vacation.

 

[rtbbq2]

Soy protein used sparingly is my favorite way to go. Most of the time it is simply not necessary....

 

[ribwizzard]

I have some ordered, it also says it helps the sausage maintain moisture when smoking.  Thanks