@twigg267 protein extraction will not hurt the product, but the texture will be wrong and more like a cured sausage, not a fresh product.

Just don’t mix as long. Fresh sausage only needs mixed long enough to disperse seasoning. You might mix 2-3 minutes for fresh sausage, but 8-10 minutes for a cured sausage.

ok, I already packaged it. I had protein extraction. Very sticky. I vacuum sealed it. My question is How will the protein extraction effect product? I have another 25 lb batch for tommorow,how do I keep it from happening again? I mixed just like I was making summer sausage.

@twigg267 You should be ok either way on both the packaging and adding fat. If you add more fat, you just need to disperse well, but with the extra mixing, just don’t overdo it because you don’t want the meat to get sticky with protein extraction.

Spungyness is in the cooked sample. Just a differant texture. Should I let the meat set in cold for awhile now or start packaging and freezing? also their is zero fat in pan while frying. should i add a little more fat now?

@twigg267 If the texture is changing, is the meat starting to get warmer?
For fresh sausage, you only need to mix long enough to disperse seasoning, so if you think the seasoning is dispersed and you like the samples you’ve tested, I’d stop mixing any more.

mixing up 25 lbs of breakfast pork sausage now.in electric mixer… been testing samples. I have the taste but have a spongy meat consistency?