Mixing times for beef, lamb, and poultry
Posted: Sun Dec 20, 2020 19:18
Hello sausagers,
I'm looking to expand my operation away from fresh pork sausages and start using other animal products, however I know that not all meats are the same in how they behave when they are ground and mixed with salt. Does anyone have a handy dandy mini-guide to how long beef, lamb or poultry should be mixed in order to extract the myosin properly? I've heard that for chicken/turkey/duck specifically the sausage can end up mealy or grainy, which obviously I want to avoid. I know part of this can be from using too fine a grind, but I imagine the quality or lack thereof of the bind would be the biggest factor.
I find that using a large electric mixer I can get a good bind from pork after about 5-6 minutes at 6.5% salt. Also, should an equal amount of salt be used or do some meats need more or less, or is it all down to how long you mix?
Thanks!
I'm looking to expand my operation away from fresh pork sausages and start using other animal products, however I know that not all meats are the same in how they behave when they are ground and mixed with salt. Does anyone have a handy dandy mini-guide to how long beef, lamb or poultry should be mixed in order to extract the myosin properly? I've heard that for chicken/turkey/duck specifically the sausage can end up mealy or grainy, which obviously I want to avoid. I know part of this can be from using too fine a grind, but I imagine the quality or lack thereof of the bind would be the biggest factor.
I find that using a large electric mixer I can get a good bind from pork after about 5-6 minutes at 6.5% salt. Also, should an equal amount of salt be used or do some meats need more or less, or is it all down to how long you mix?
Thanks!