Homemade Sausage Making

I need help on this one.
Making smoked cooked pork loin/kasseler or whatever.
Pork loin trimmed to filet. EQ salted at 1.8 % for around two weeks. Temperature < 5° C.
Dried a few days in the fridge before smoking for 90 minutes at approx. 45° C. Rested overnight and sous vide at 62° C for 2 hours.
Most of the time the results are fine but sometimes the meat comes out fall apart crumbly!
I have tried longer and shorter salting times. Ditto sous vide times.
Once in a while it just doesn’t work.
Just can’t figure out what goes wrong. Is it really the quality of the meat?

I have no idea what's happening. But, if the process is pretty much the same each time, the only variable left is the meat, so I'd put it down to that.

Try to make injections with 10% brine in the amount of 10% of the weight of the meat. Leave overnight and you can vacuum-pack and continue as before.

I will absolutely try your suggestion next time. Thank you Maxell.
Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork.

jens49 wrote: ↑

Mon Aug 28, 2023 16:24

Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork.

Hmmm… Maybe the meat was injected with water to begin with? If so, I expect that would make a difference. I've made bad experiences with bargain discounted roast cuts in the past, where I ended up with ham that wasn't properly firm.

Michi, you may be right. But there were no labels that said it was injected. Redzed recommended I inject some brine. S0?
It was bargain meat. But maybe a bad bargain...