cayenneman What blackbetty61 says about the binders is true, it is the best thing to add to help prevent fatting out. The Sure Gel and the Soy Protein Blend both speed up and help with protein extraction as they are adding more protein to the mix and they are designed to “gum up” and bind things together. The Carrot Fiber doesn’t add any protein but it can hold up to 26 times its weight in water so it does a great job in keeping your sausage moist. The Super Bind is a blend of Carrot Fiber and Potato Starch. It gives you the water holding ability of the carrot and the potato starch turns into a gel at just about the same temperature as meat will start to expel its water, so it absorbs all of that and keeps it in the sausage.
Ingredients of the seasoning absolutely play a role in forming the consistency of the sausage, this is especially true of salt content. If you are looking to firm up your sausage my first recommendation would be to follow deplorablenc1’s advice and go with a pre-packaged seasoning. However, if you want to keep using your homemade recipe then I would use either Super Bind or Sure Gel, the Super Bind is a little more expensive than the other binders but it is worth it when trying to correct a problem.
Post pics when it is done!
matt93 I used Natural casing when I always did my Landjaegers. That’s why it was much easier to flatten! I have not done Landjeagers with collagen casings before, i think you would think you have to flatten over night after loosely stuffing them so they hold there shape after heating? That is just a guess though.
TinCupTom I think you are talking about adding Smoked Meat Stabilizer instead of the Encapsulated Citric Acid? If that is the case then you would not want to use them together, use one or the other. The Smoked Meat Stabilizer will not offer the same level of tanginess that the Citric Acid will, it does contain ascorbic acid but it is not enough to offer a noticeable level of tanginess.
There really isn’t anything to use in place of the Encapsulated Citric Acid to offer the same level of tang. I use the Citric Acid in almost everything I do as I also love the taste it adds. So, if you are looking for that I would just go with the Encapsulated Citric Acid instead of the smoked meat stabilizer.
Now, if you were talking about Sure Cure instead of Smoked Meat Stabilizer then yes, you want to use them together as the Citric Acid will work as a cure accelerator and also adds the tanginess!
Lance No, potassium sorbate should only be used on raw product, once it has been cooked it is no longer recommended. What is your process? Give us as much detail as you can and we will see if we can see anything that might the issue
It is possible to stuff off a grinder, but it isn’t optimal. You get a more consistently stuffed product with a sausage stuffer, it is usually easier, and you get less air pockets, an even fill, and overall better results. Nothing wrong with doing it off a grinder though if that is all you have or just your preference.
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