Use Cold Meat For Making Sausage
WaltonsTV: Cold Meat Meat Hack
Meat Hacks: Using Cold Meat for Making Sausage
Does the temperature of meat matter when making sausage? Watch the full video below, read the highlights here, and then post your comments or questions below.
Always Use Cold Meat
Whenever you are making sausage whether that is snack sticks, summer sausage, brats, or any type of smoked sausage, make sure you use as cold of meat as possible. What we do before we make sausage is to put the meat in the freezer for an hour or so before processing. This helps get the meat even colder than the temp of just being in a refrigerator, but keeps it from being completely frozen. We want the meat to be as cold as possible and putting in the freezer for an hour or so will get it really cold and even start to make the outside layers even slightly frozen. The colder the meat, the better it will grind and have better particle definition in your final sausage. Cold meat will also help with meat safety. The colder the meat is, the less likely we’ll have bacteria grow. And, lastly, protein extraction is more efficient at colder temps.
So whenever you are making sausage, just remember to have your meat temperature be as cold as possible and you will make a better and safer overall product!
@PapaSop These don’t suck one bit!
@PapaSop im not impressed, those welds are terrible and doesnt appear to have good penetration. Also if i can give some advice to the manufacturer of the blades where it is welded should not be a flat welding on round stock. Cut a half moon in the flat stock so it slides over the round stock by half of of it. This will give alot better stability and welded surface
@PapaSop im wondering what your smoking/cooking schedule was. Thinking maybe cooked too fast? Also i never use a binder in mine. Yes they were wrinkled but we dont have the wet bulb option as the big processors do to maintain moisture