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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2020, 09:00 AM | #16 |
Full Fledged Farker
Join Date: 04-23-15
Location: Massapequa, NY
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When you say tough and dry are you talking about the casings or the meat themselves? If it was the casings, it probably means you didn't soak them long enough before stuffing. If it was the meat it could be the fat ratio as mentioned above. When you say dry, do you mean crumbly? That would be the result of a poor bind. That can be fixed with some better mixing techniques next time. Beauty about sausage is that even the mistakes can be used. Dice it up and use it in stews, chilis, sautes, etc where moisture will be added o the whole dish anyway.
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10-29-2020, 09:18 AM | #17 | |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi I meant the meat, was dry & tasteless. NOT crumbly at all they were rock solid.I don't think stews/chili will improve them? Thanks Dan
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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10-29-2020, 09:19 AM | #18 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-29-2020, 12:32 PM | #19 | |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi Same with all the premix packs they are salty, NOT this one,No taste all? I am going to fry some later today,and see "IF" anything changes..I doubt it. Thanks DanB
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10-31-2020, 03:07 PM | #20 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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I also made fresh Bratwurst.. A little more tastier,but dry & hard ..The texture wasn't like any other other sausage I've ever eaten. The smoked sausages tasted a little better today, but like the bratwurst it was dry & hard..I put them all in frying pan no juices were coming out of them, usually with my home made fresh sausage when I prick them the juice/fat comes running out..Not this time with bratwurst or the smoked ones. One would think with the added phosphate moisture would be the least of my problems.
No moisture Not even the right texture Thanks DanB
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11-01-2020, 06:09 AM | #21 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi All OK so what are your thoughts/idea's on my smoked sausage that went wrong.? What should I do next time?
Thanks DanB.
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11-01-2020, 07:24 AM | #22 |
Full Fledged Farker
Join Date: 03-14-20
Location: Thibodaux Louisiana
Name/Nickname : Whodat985
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I smoke snack sticks in my pellet grill at low temp which is 180 an it never cooks out the fat.Same process as sausage. As far a taste I truly don’t think you added enough of the seasoning mix. Everyone’s taste buds are different. For your liking you may need extra than what’s recommended
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11-01-2020, 07:28 AM | #23 |
Full Fledged Farker
Join Date: 03-14-20
Location: Thibodaux Louisiana
Name/Nickname : Whodat985
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What’s would you say your meat to fat ratio was ?
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11-01-2020, 08:54 AM | #24 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi I really don't know the fat to meat ratio was..For the beef I use a chuck roast. Looked pretty fatty to me. For the pork it was a butt, had plenty of fat. Next time I trim a packer I'm going to save the fat and load up sausage meat with it. Thanks Dan PS Do u think the phosphate had anything to with making the sausages hard? Of ALL the fresh sausages I've made never had them come out hard. This is the 1st time I using the phosphate
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11-01-2020, 12:12 PM | #25 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Since you will be smoking the test run sausage.... Go ahead and add the correct amounts of Cure #1, and AmesPhos mixed with water (remember you were heavy on the phosphates), and make sure the meat is icy cold when you mix all of the ingredients. Add additional icy water until you get a sticky texture, don't follow the recipe amount, go by feel. Icy water is very important. Since you will be smoking it consider using non-fat dry milk 1% to 3%. I use NFDM on almost all of my smoked sausage. It is a binder and holds moisture. Here is how to make skinnies: Form into 1" to 1.5" logs, wrap in clear plastic, twist one end and tie off. Hold the other end and twist the link and tie off. Let these rest in the fridge about 18 hours. For cold smoking just use your pellet tube for 2 or 3 hours, block the door open as you want as much draft as possible. Either finish on the smoker or in the oven at 180° (if that's the lowest temp you can staTrt with), until the internal is 155°. These are all beef skinless skinnies... the cure is what makes the color bloom. They will perform almost like a cased sausage. For reference, this is my typical grind size, if you go finer, re-chill before the second grinding.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-01-2020, 03:49 PM | #26 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi Since you will be smoking the test run sausage.... Go ahead and add the correct amounts of Cure #1, and AmesPhos mixed with water (remember you were heavy on the phosphates), and make sure the meat is icy cold when you mix all of the ingredients. Add additional icy water until you get a sticky texture, don't follow the recipe amount, go by feel. Icy water is very important. Since you will be smoking it consider using non-fat dry milk 1% to 3%. I use NFDM on almost all of my smoked sausage. It is a binder and holds moisture.
The cure % was on the package instructions. The Phosphate was recommended by the owner of the company. Here is what he had to say about the phosphate. There’s wiggle room, though. The more you use, the more it goes from juicy to bouncy to rubbery, so you may need to experiment with your particular meat mix, but I’d start with about 1%, then adjust up or down. By weight, that’s 4.5 grams per pound. That can be hard to weigh precisely. I would think you’re working in larger batches, and with five pounds or more of meat, you should be able to use volumetric measures, like teaspoons. I can get you a volumetric measure this afternoon if you let me know your batch size. I did make sure everything was ice cold.The grinder parts & meat were in the freezer. If there is a next time I will do a small test fry for taste. Thanks Dan PS Maybe next time I should just concentrate on just one type.one.
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11-01-2020, 04:24 PM | #27 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
With all due respect there is very little wiggle room with phosphates. The recommended amount is 0.3% to 0.5% (which is 3 grams to 5 grams per kilogram or 2.2 pounds) and I just verified this with three sources, the AmesPhos site, the Marianski brothers book 'Home Production of Quality Meats and Sausage and the "Additives" page from Sausage Maker Supplies. Anyways, keep us posted on your progress, I hope you get the bugs worked out because it has to be something simple.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-02-2020, 06:34 AM | #28 | |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi So what u are saying is the Phosphate is way too much for my 1lb sausage mix. I don't have a gram scale.I was using teaspoons & tablespoons. So with the cure It will be 0.25% of 1 lb? The cure on the pack direction said 1.1g or a scant 1/4teaspoon. Thanks Dan
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11-02-2020, 10:56 AM | #29 |
is one Smokin' Farker
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
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Biggest first thing I would recommend is invest in something like this.
https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1 I had a polder scale that only went to 11 lbs and was a pain to adjust from lb to grams. This scale adjusts very easy, goes up to 33 lbs and is under 20 bucks. Second, invest some time in research, either on here, other forums or buy a couple books. There is a ton of free info out there that will improve your game, just got to seek it out. I personally have nothing against the kits, but I like to develop my own recipes. and I personally try to keep as much artificial or chemical additives out of my homemade sausage. Unless it is needed, like cure #1 or #2, depending what I am making. Heck that is why I am making it, so I get my personal tastes and I know exactly what is in it. The best advice I got was to test fry a little sample, so you can adjust the seasoning if needed. Before you end up with 5 lbs of tasteless sausage. lol As for the texture, make sure you spend the proper amount of time to develop and extract the proteins via a long enough mix session. It makes a huge difference in the finished product. Finally, have fun and dont over think it. Some will be great, some will be OK and some will suck, and that is ok. Have fun, its BBQ.
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11-02-2020, 12:12 PM | #30 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Cure #1 volumetric measurement is 1 level teaspoon for 5# of meat. So that would equal 1/5 of a teaspoon for 1# of meat. Since most measuring spoon sets don't have that size.... the instructions of "scant 1/4 teaspoon" would be logical. This can be dissolved in water like the phosphates.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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