texture

Discussion in 'Sausage' started by driedstick, Feb 8, 2014.

  1. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Question, I do a lot of Summer sausage and they come out great but I am looking for the same texture (Not flavor) as like the Hickory Farms s/s, or even the western family S/S. Are they doing more of a fine grind or more pork anything would help

    tomorrow I am making some Jap s/s and I am going to do 8lbs of 85/15 ground beef 1lb of 80/20ground pork and 1lb of 90/10ground beef. this is a fine grind thru the grinder. I will post as it goes

    Thanks
     
  2. rexlan

    rexlan Meat Mopper

    I am using (Salami) 80/20 beef or ground chuck and pork butt in a 3:2 ratio or 1:1.  It comes out with a perfect texture, moist and you can still see some fat.

    I tried a SS mix and used 85/15 with just a little pork and it was much drier and sort of grainy.  Same methods and just a different mix and fat content.

    I use a coarse grind with a 1/2" disk, mist the ingredients and then a medium grind with a 7mm (1/4") disk.  Probably would work just as good with a single 7mm grind.

     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    that looks great I will give that combo a try thanks rexlan too much snow tonight will have to wait till next weekend now
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    This stuff is coming down really good right now



     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG][​IMG][​IMG]

    No smoking today lots of shoveling

    Sent from my DROID4 using Tapatalk
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Been there done that yesterday! We ended up with 26"!!!! Not snowing today, yet...
     
  7. reinhard

    reinhard Master of the Pit OTBS Member

    I like Rexlan's mix as well.  Do you use a binder in your mix for SS?  Along with the meat mix that you like a binder like powder'd milk is great for  texture. I know some dont use it but i would not be without it for smoked sausage.  Reinhard
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member


    The Hickory Farms is a semidry sausage which will give it a tighter, firmer texture.
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    It started here again now we are to get 2-4 today again for this valley we usually don't get this much Your summer is looking a lot better get that snow in the mountains huh
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    No binder being used, if I do a pre-mix from the store does it need binder also??
     
  11. reinhard

    reinhard Master of the Pit OTBS Member




    Driedstick, in my opinion that may be your problem.  I use one cup per 5 pounds of meat.  If you are talking about pre-mixed seasoning you get on line or in a store, most of those done come with a binder like powdered milk.  I add the powdered milk after the first grind along with the seasonings and cure.  The seasonings and cure i mix with the correct amount of water, but the powdered milk i sprinkle on over the meat mix.  Reinhard
     
    Last edited: Feb 9, 2014
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    I was thinking the same. I made some bologna last month and made 1 3" chub that had powdered milk. The texture was great. 2 weeks ago we made some summer sausage with out powdered milk and the texture was ok but not nearly as good as the bolonga. I'm going to make another batch of summer sausage soon and will be putting the powdered milk in.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes it was much needed in the mountains, not so much in town though! Warmed up yesterday and turned into a big sloppy mess!!!!
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Reinhard, thanks for all your in put, I will give it a try this weekend, did you do a 50/50 (80/20beef & Pork) or what was this and what is your favorite texture mix?? Thanks again

    DS.
     

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