Fat on our smoked summer sausage.
We have fat on the outside of our summer sausage between the meat and the casings.
How do we correct that.
This Can be from multiple things but the most common would be poor protein extraction. With the next most common being a lack of binder such as a carrot fiber, sure gel or corn syrup solids.
What was your Process and Ingredients?
We used 3/4 Beef 85/15 1/4 very lean pork trimmings.
H summer season mix
Mixed 8 min with meat mixer 4 each way
Outside air temp 10 deg
2 hr @ 125
1 hr @ 145
2 hr @ 158
2 hr @ 180
Got late so we turned up temp to 225 to finish last 20 deg to 162 internal
Cooled to 100 cold water
How big of Batch? 3pts sounds high if it was only a 25lb batch.
That is a lot of Water was it pretty runny? We actually dont use any water in our summer sausage but that is a commercial operation. Jonathan should be able to lead you in the right direction but i would cut back on the water and add some carrot fiber binder.
Definitely to much water for 12 lbs of meat. What kind of mixer did you use? Could be that you did not get enough/proper protein extraction or could be the cook cycle you used and raising the temp up to 225. Did you use a binder? Not that you have to but it definitely helps when you do.
No binder. Used Weston 44 lb mixer. Meat was very sticky.
Might be the temp. Will try again
tabmitch I’d normally guess it is lack of protein extraction but as you say it was really sticky so that’s not it. At 225° fat is going to render out of the meat almost no matter how well it is bound, espeically if you aren’t using something like Sure Gel or even better Super Bind. Super Bind is good for cooking at higher temps as it traps any moisture that is being expelled and keeps it in the product by creating a gell. Now, that can be a problem with voids in your meat but it is certainly better than nothing. Also, 3 pints would be around 1.5 quarts of water which is what I would recommend for a full 25 lb batch (1.5-2 for 25 and a binder) so cut that in half on your next batch.
Adding humidity to your smoker will help speed the cooking process. The “Stall” is when your evaporation energy from the moisture coming out of your meat meets, or even exceeds the thermal processing energgy trying to cook your meat. With that much water I am not surprised it increased your cooking time. Check out this for ways to increase the humidity in a home smoker. https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing
Thanks for a Professional opinion Cabelas90!
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