Cured Sausage: 203 Using Cold Meat
Cured Sausage: 203 Using Cold Meat
Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have!
Avoiding The Danger Zone
When you are making cured sausage one of the best things you can do to make it easy on you and keep everything safe is to keep your meat very cold through the whole process. Whether it is grinding, mixing, or stuffing getting your meat around 30° is going to make a difference on how quickly you are done and how good of a finished product you have. Starting with very cold meat also means that we have longer before we are in the danger zone with the meat, between 41° and 140° are optimal growing temps for lots of bacteria and some can duplicate every 20 minutes, so within an hour you might very well have 8 times the bacteria in your meat you started with, so staying out of that danger zone as long as possible is very important to producing a quality product.
Benefits of Freezing
Meat does not freeze at 32° like we tend to think it does, depending on the pH of the meat it can start freezing around 27-29°. Freezing your meat is going to allow it all to move down the throat of the grinder towards the plates and knives more quickly, as meat warms up the fat starts to become sticky, making it more difficult for it to move down the throat, and once it gets to the throat it will be more difficult to cut. When the meat is very cold that fat is hard and can’t stick to anything so it is moving faster and it is easier for the plate and knife to cut it and push it through the plate. Another advantage during this portion is that the fat will not smear as it is ground, smeared fat can cause a hoist of problems when processing, it can make protein extraction more difficult and effect the texture of the finished product.
At 39 degrees it took us 43 seconds to grind 4.2 lb of meat, or roughly 1 lb per 10 seconds, when we reduced that temperature down to 31 degrees we were able to grind 4.5 lb of meat in 21 seconds, or roughly 5 seconds per pound. When doing small batches saving that amount of time doesn’t really matter, but when processing large batches it absolutely does. And, the real advantage is on the second grind, second grinds will always take longer because you aren’t pushing chunks of meat down the throat you are pushing the ground product, so it has much more opportunity to stick the sides and move around and over the auger. When it is still very cold it will be pushed down that throat faster.
Getting your meat icy cold when stuffing might be even more important from a speed standpoint, especially when stuffing your meat into a snack stick sized casing or using meat blocks with high fat content as the warmer fat gets the stickier it will be.
Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!
Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.
@Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.
@lamurscrappy thanks for all the help. I will let you know how the next batch turns out.
@scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.