Search found 28 matches
- Mon Nov 28, 2022 20:03
- Forum: Sausages
- Topic: Anybody experiment with low salt sausages?
- Replies: 6
- Views: 5076
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...
- Sun Oct 16, 2022 18:51
- Forum: Sausages
- Topic: Anybody experiment with low salt sausages?
- Replies: 6
- Views: 5076
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...
- Sun Apr 10, 2022 00:39
- Forum: Sausages
- Topic: Two batches; roughly the same process; one with poor bind
- Replies: 0
- Views: 15300
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...
- Tue Jul 06, 2021 15:56
- Forum: Hardware
- Topic: Any opinions on meat mixers?
- Replies: 6
- Views: 7205
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 ...
- Fri Jun 11, 2021 14:46
- Forum: Sausages
- Topic: Starting with frozen meat and then freezing the finished sausage
- Replies: 2
- Views: 2020
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.
- Thu Jun 10, 2021 19:51
- Forum: Sausages
- Topic: Starting with frozen meat and then freezing the finished sausage
- Replies: 2
- Views: 2020
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...
- Mon May 03, 2021 15:52
- Forum: Sausages
- Topic: Recipe - FAILED. Please help me talk it out.
- Replies: 7
- Views: 3271
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.
- Wed Apr 21, 2021 19:10
- Forum: Sausages
- Topic: Recipe - FAILED. Please help me talk it out.
- Replies: 7
- Views: 3271
- Wed Apr 21, 2021 15:09
- Forum: Sausages
- Topic: Recipe - FAILED. Please help me talk it out.
- Replies: 7
- Views: 3271
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...
- Wed Apr 21, 2021 01:39
- Forum: Sausages
- Topic: Salt vs. Sodium in getting a bind
- Replies: 4
- Views: 1709
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...
- Tue Apr 20, 2021 18:23
- Forum: Sausages
- Topic: Salt vs. Sodium in getting a bind
- Replies: 4
- Views: 1709
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 ...
- Tue Apr 20, 2021 18:11
- Forum: Sausages
- Topic: 100% beef fresh sausage?
- Replies: 12
- Views: 6833
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
Recipe:
1480g beef
10g coriander
1g nutmeg
2g allspice
4g pepper
1g clove
20g salt
1 tbsp vinegar + 1 cup water
- Fri Apr 16, 2021 00:22
- Forum: Sausages
- Topic: 100% beef fresh sausage?
- Replies: 12
- Views: 6833
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...
- Wed Apr 14, 2021 15:57
- Forum: Sausages
- Topic: Adding zingy brightness without acid for fresh sausages
- Replies: 8
- Views: 3830
- Fri Apr 09, 2021 14:37
- Forum: Sausages
- Topic: Adding zingy brightness without acid for fresh sausages
- Replies: 8
- Views: 3830
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...