Thoughts on Adding some Apple to the Bleu Cheese & Apple Summer Sausage Seasoning?
I was also wondering what you guys thought about adding some diced apples to the mix? I have a local meat market that makes Apple/Cinnamon brats with apple added and they are really good.
If so, how much should I add per pound?
Would it be better to dehydrate the apples prior to adding to cut down on the water content?
Any other tips or is this just a bad idea?
Adding other ingredients to sausage is definitely not a bad idea and it will work fine. It’s hard to say exactly how much to use because that is very subjective, but I’d recommend around 10% of the rest of your meat block. You just want to use enough to get a good dispersion in the meat and then not use too much that the flavor is overwhelming. It would be kind of like what we recommend with adding cheese at a 10% level. You can use less or more, but I’d stay in a 5% to 20% range.
If you dehydrate the apples first, you’d want to use less weight compared to your meat block and I’d compare that to how we recommend adding something like dehydrated jalapeno flakes at a 3-6% ratio of your total meat block. I don’t think you’d need to dehydrate the apples first though.
The biggest problem I’d say you could face with adding an additional ingredient like this would be the meat binding effect and if it changes. You could have some issue with getting the meat to bind to certain ingredients. Some people will blanch fruits/vegetables first before adding them, but I also know a lot of people that just put fruit/vegetables straight into sausage as well with great results! Blanching first would help with getting the meat to bind better to the fruit or veggies, but it’s not a requirement for it to still work fine. Some guys will add whole jalapeno slices to sausage, and if the meat binding is not adequate and you slice the sausage right through a chunk of jalapeno, that piece may not stick completely to the meat and want to fall out, but it doesn’t hurt the sausage at all. I’d expect an easier time with apples and the smaller the size of diced pieces that you used.
Let us know if you have any more questions!
Thank you for the reply. I will give this a shot.
I wonder if the lower water content of a dehydrated apple would reduce the issues with the meat binder working?
FYI, I will be using the Sure Gel meat binder.
@NDKoze You shouldn’t have an issue with water content when adding apples. Apples should have a low enough water capacity to not greatly influence the product. The difference between dehydrated or raw apples might just come down to a texture variance. Adding Sure Gel will help in protein extraction and your overall bind. Sure Gel adds protein and phosphates to increase the available proteins for during protein extraction/mixing and the phosphates will help hold and bind water as well. Just make sure you mix for an adequate time so the meat is very, very sticky. However, I would recommend that you don’t add the apples during any grinding stage. I’d hold them until the end, like high temp cheese, and add in during your last mixing cycle after all grinding has been completed.
Perfect! That is what I will do.
@NDKoze Glad I could help! Let us know how it turns out!!
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!