Two Ol' Time Tricks
Posted: Wed Nov 16, 2011 07:59
Hi sausage makers,
Here`s a bit of saddlebum scientific savvy. Dr. Lynn Knipe of the Meat Research Center at the Iowa State University has written many good articles pertaining to the proteins and exudates of meat. One of his best describes the "unraveling" of proteins. Without going into full detail, allow me to point out that the addition of wine in any meat mixture all at once, may be compared to the addition of oil to eggs while crafting mayonnaise? If the oil is added too quickly, it will of course, "break" the emulsion and the texture will suffer. The same concept applies when adding wine to meat in which the actomyocin has been partially or fully developed. If added all at once, it will denature the proteins like crazy! If the wine is placed into an atomizer and sprayed into the mixture as you begin to develop the myocin proteins mechanically, it won't "break" the mixture. In other words, add wine to meat more gradually by spraying it.
Actin and myosin belong to the contractile proteins of the myofibrils in meat musculature. The protein actin accounts for only about 20 percent of muscle protein. Myosin filaments represent about 40% of muscular proteins. As a result of association with actin, myosin forms actomyosin - responsible for muscular contraction in live animals. When mechanically agitated in comminuted meat, actomyosin proteins produce a sticky mass - an essential feature in good sausage.
You may also wish to try another ol` timer`s trick. Many bake their garlic before adding it to the mixture. The most popular proportion is 80% pre-baked with 20% raw crushed garlic. Baking it is easy. Just wrap entire "head" of garlic in foil and pop them into a 335°F oven until the garlic becomes pliable enough to be squeezed out of their paper cloves. The length of time depends upon the size of the garlic of course, but try cooking it as you would a baked potato. This takes the raw, bitter edge off the stuff and tastes wonderful in sausage. If you make garlic-mashed potatoes, believe me... using pre-baked garlic is the secret of success. Why not give these two tricks a try when you make your next batch of sausage and then compare the results. I think you`ll taste and see a difference.
Best Wishes,
Chuckwagon
Here`s a bit of saddlebum scientific savvy. Dr. Lynn Knipe of the Meat Research Center at the Iowa State University has written many good articles pertaining to the proteins and exudates of meat. One of his best describes the "unraveling" of proteins. Without going into full detail, allow me to point out that the addition of wine in any meat mixture all at once, may be compared to the addition of oil to eggs while crafting mayonnaise? If the oil is added too quickly, it will of course, "break" the emulsion and the texture will suffer. The same concept applies when adding wine to meat in which the actomyocin has been partially or fully developed. If added all at once, it will denature the proteins like crazy! If the wine is placed into an atomizer and sprayed into the mixture as you begin to develop the myocin proteins mechanically, it won't "break" the mixture. In other words, add wine to meat more gradually by spraying it.
Actin and myosin belong to the contractile proteins of the myofibrils in meat musculature. The protein actin accounts for only about 20 percent of muscle protein. Myosin filaments represent about 40% of muscular proteins. As a result of association with actin, myosin forms actomyosin - responsible for muscular contraction in live animals. When mechanically agitated in comminuted meat, actomyosin proteins produce a sticky mass - an essential feature in good sausage.
You may also wish to try another ol` timer`s trick. Many bake their garlic before adding it to the mixture. The most popular proportion is 80% pre-baked with 20% raw crushed garlic. Baking it is easy. Just wrap entire "head" of garlic in foil and pop them into a 335°F oven until the garlic becomes pliable enough to be squeezed out of their paper cloves. The length of time depends upon the size of the garlic of course, but try cooking it as you would a baked potato. This takes the raw, bitter edge off the stuff and tastes wonderful in sausage. If you make garlic-mashed potatoes, believe me... using pre-baked garlic is the secret of success. Why not give these two tricks a try when you make your next batch of sausage and then compare the results. I think you`ll taste and see a difference.
Best Wishes,
Chuckwagon