Search found 28 matches

by LinkMeAllOver
Mon Nov 28, 2022 20:03
Forum: Sausages
Topic: Anybody experiment with low salt sausages?
Replies: 6
Views: 2198

Re: Anybody experiment with low salt sausages?

You don’t have to use any salt in a fresh sausage, or use as little as you like. I'm not sure where you're getting that information from but it's empirically not true at all. You definitely have to use a certain minimum of salt to get a bind, regardless of what kind of sausage you're making. @Dumol...
by LinkMeAllOver
Sun Oct 16, 2022 18:51
Forum: Sausages
Topic: Anybody experiment with low salt sausages?
Replies: 6
Views: 2198

Anybody experiment with low salt sausages?

Just wondering if anyone has a recipe or recommendation for making a low salt/sodium product. Obviously this is less than ideal, as least for me, as I prefer to use whole foods only when making sausage. That said, I've had a number of people come to me asking if I can make a low sodium option. I kno...
by LinkMeAllOver
Sun Apr 10, 2022 00:39
Forum: Sausages
Topic: Two batches; roughly the same process; one with poor bind
Replies: 0
Views: 7531

Two batches; roughly the same process; one with poor bind

So, I'm trying to get my head around something that happened today. I made two 30 lbs. pork sausage batches over the last few days. In both cases they were straightforward pork+salt+dried spices/herb recipes with nothing that would mess with the bind. Same cut of pork (shoulder butt), I mixed them t...
by LinkMeAllOver
Tue Jul 06, 2021 15:56
Forum: Hardware
Topic: Any opinions on meat mixers?
Replies: 6
Views: 4159

Re: Any opinions on meat mixers?

So, after several months of use I have an update, as well as a request for advice. Apologies in advance for the lengthy post. As previously mentioned, I bought the Cabela's 50 lb. tilting mixer (as well as the Carnivore 3/4hp grinder) before I really saw the reviews for the mixer (it's worth saying ...
by LinkMeAllOver
Fri Jun 11, 2021 14:46
Forum: Sausages
Topic: Starting with frozen meat and then freezing the finished sausage
Replies: 2
Views: 1100

Re: Starting with frozen meat and then freezing the finished sausage

Thanks. And, yeah, my preference would always be to purchase frozen and monitor thawing personally.
by LinkMeAllOver
Thu Jun 10, 2021 19:51
Forum: Sausages
Topic: Starting with frozen meat and then freezing the finished sausage
Replies: 2
Views: 1100

Starting with frozen meat and then freezing the finished sausage

So, typically when I'm getting pork shoulder it's fresh and I make my sausages as normal and then vacuum seal and freeze. No problem. I'm trying to source some beef and lamb but most of what I'm finding from wholesalers is frozen or previously frozen (thawed). Especially with lamb. It's all coming f...
by LinkMeAllOver
Mon May 03, 2021 15:52
Forum: Sausages
Topic: Recipe - FAILED. Please help me talk it out.
Replies: 7
Views: 2498

Re: Recipe - FAILED. Please help me talk it out.

This is a fresh sausage cooked. I cook them all the same way, low heat over a grill or pan-roasted.
by LinkMeAllOver
Wed Apr 21, 2021 19:10
Forum: Sausages
Topic: Recipe - FAILED. Please help me talk it out.
Replies: 7
Views: 2498

Re: Recipe - FAILED. Please help me talk it out.

redzed wrote:
Wed Apr 21, 2021 17:16
21.1 kg pork? is that correct?
Nope. Mistyped. 21kg. Sorry.

I'm not able to edit the original post? Is that correct? Just curious. I don't see a little pencil icon to edit it.
by LinkMeAllOver
Wed Apr 21, 2021 15:09
Forum: Sausages
Topic: Recipe - FAILED. Please help me talk it out.
Replies: 7
Views: 2498

Recipe - FAILED. Please help me talk it out.

Okay, so earlier today I did a large batch that was supposed to emulate the flavour profile of Chinese and Taiwanese Lu Rou Fan, which is a simple pork with predominantly soy sauce and 5 spice as the standout flavours. I posited a question regarding salt vs. sodium with regards to working out how mu...
by LinkMeAllOver
Wed Apr 21, 2021 01:39
Forum: Sausages
Topic: Salt vs. Sodium in getting a bind
Replies: 4
Views: 1299

Re: Salt vs. Sodium in getting a bind

I think at the end of the day, the answer was right there in front of me. They don't just put the element sodium in soy sauce - they put salt in, and then show how much sodium that results in in the nutritional information. So, since sodium represents about 40% of the make up of salt, that means tha...
by LinkMeAllOver
Tue Apr 20, 2021 18:23
Forum: Sausages
Topic: Salt vs. Sodium in getting a bind
Replies: 4
Views: 1299

Salt vs. Sodium in getting a bind

This may seem like a silly question, but I'm feeling a little puzzled and having trouble finding information on this question: when we add salt (NaCl) to the meat and mix and proteins are extracted giving us the bind we desire, is it the sodium that's doing it, or the NaCl? The reason I ask is that ...
by LinkMeAllOver
Tue Apr 20, 2021 18:11
Forum: Sausages
Topic: 100% beef fresh sausage?
Replies: 12
Views: 4438

Re: 100% beef fresh sausage?

I don't really have any pics, unfortunately. I neglected to take some and froze the remainder.

Recipe:
1480g beef
10g coriander
1g nutmeg
2g allspice
4g pepper
1g clove
20g salt
1 tbsp vinegar + 1 cup water
by LinkMeAllOver
Fri Apr 16, 2021 00:22
Forum: Sausages
Topic: 100% beef fresh sausage?
Replies: 12
Views: 4438

Re: 100% beef fresh sausage?

Well, I made them and they kinda sucked. Lol. It's hard to know where I went wrong, but it's likely a combination of: - I screwed up the fat percentage with dumb math. I wanted 70-30 but ended up with 77-23. - I added a bit of vinegar to the mix at the end. Not a ton (a tablespoon, so about 15 grams...
by LinkMeAllOver
Wed Apr 14, 2021 15:57
Forum: Sausages
Topic: Adding zingy brightness without acid for fresh sausages
Replies: 8
Views: 2775

Re: Adding zingy brightness without acid for fresh sausages

redzed wrote:
Sun Apr 11, 2021 18:29
The maximum amount that you can use is 500ppm, or 0.5g per kg. of meat. That amount will not denature the proteins of affect the bind.
Awesome. Thanks.
by LinkMeAllOver
Fri Apr 09, 2021 14:37
Forum: Sausages
Topic: Adding zingy brightness without acid for fresh sausages
Replies: 8
Views: 2775

Re: Adding zingy brightness without acid for fresh sausages

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavo...