hello redzed
I have been making emulsified sausage for over a year in a food processor with no problems with the emulsion breaking. My process is to have the meat almost frozen and grind in a 3mm chuck. The fat is frozen and ground with a 3mm chuck twice. the proportion is 80/20 plus 150ml of water at 0 C. where the curing salts and spices are added, already having everything at adequate temperatures to emulsify, proceed to emulsify in the food processor once the paste is made, fill the casing and leave it dried from there it is smoked with a time of 1 hour at 60 C. After this time they are placed in hot water at 70 C. for 25 minutes. This has been my process for more than a year and as I mentioned without problems but I wanted to. better my emulsion process and I adapted some blades of a processor to use them with a drill and behold, my sausages when put in hot water at 70 C. the fat comes out of the emulsion resulting in a broken sausage could someone tell me I'm doing wrong greetings and thanks in advance