Bill Cain I second twilliams it is usually the lack of ice bath that does this. For collagen it helps set the casing to the meat. For fibrous is helps release the casing from the meat. Either way, ice bath is a much with cured sausage post-cook cycle.
Yellow fat between snack sticks meat and casing
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Re: Stuffing snack sticks?used 80-20 ground chuck and got yellow fat deposits between meat and casing. Any suggestions on how to avoid this?
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I would say your cooking temperature was too high and you melted the fat out of the sausage. Can you post your cooking process and temperatures?
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mcgreggr mixing time is also critical. Also beef fat is denser than pork so you need to be certain of mixing it well
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jehatha I followed the Waltons directions to a T. Fresh, there was no problem, but noticed yellow fat when vacuum packed and frozen.
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Departing Contestant mixed forward and reverse for about 8 minutes and until mixture was good and tacky.
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mcgreggr It has to be either not enough protein extraction (doesnt sound like it from your 8 minutes back and forward) or smoke schedule. So, I think you are probably going too hot too quick. What is happening is the fat is rendering out of the meat and being pushed out, it then gets trapped just like you are saying.
Also, beef fat tends to have a yellowish tint to it so I’d recommend pork, that has a nice white color to it and it is creamier.
THe other thing I would do is to add a binder like sure gel!
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