Breakfast Sausage Fat Content.
Can a too high fat content overpower the seasonings?
We have done 350 pounds of Holly breakfast sausage for several years now and all of them have turned out great, except our last batch. It has a very strong fresh pork taste to it. Everything has been done the same:
Ground and mixed in 25 pound batches
Stuffed in 1 pound meat bags and froze.
The only difference this year was our hogs had more fat on them. Could that be our issue with the strong “pork” taste?
Usually, adding fat to sausage will add to the overall flavor and help the seasoning flavor come through more, but at some point, more and more fat can overpower in a way. Too much fat can start to make the meat just taste fattier and the texture can be slightly different which can slightly affect flavor. However, with a breakfast sausage, it is typical to see fat ratios between 20 and 30% and even up to 40% at times. I wouldn’t expect to notice the fat ratio affecting things adversely until it was pushing that 40% mark.
Do you have any idea on what your fat ratio would have been?
Do you have a way of comparing the taste between the different 25 lb batches to see if it was just a few select batches and the mixing not being perfect, or did the meat bags get mixed up together afterwards?
@Austin We do not have any way to accurately measure the fat content.As the mixing is done in bulk and the different tubes of sausage have had a consistent flavor.The hams,roasts, chops and bacon all turned out great. So it wasn’t “bad” hogs.
@Bruce56BB Was the seasoning recently bought, or was it leftover from an older purchase?
Seasoning doesn’t go bad, but we recommend to use it within 1 year because potency can dissipate over time.
If the seasoning was newer, I’ll see what else I can find for possible causes, but there is a chance it could be older seasoning.
@Austin No, the seasoning was purchased just prior to processing.
@Bruce56BB I’m running out of ideas. Probably is just the fact that the hogs had a bit more fat, and they have just a slightly different/stronger flavor. There’s nothing else I can really associate to it other than that.
djtcds last edited by
@Bruce56BB one thing to look at is if any of the hogs were boars or possibly cut late. They can give off a strong taste in fact old boars are sometimes condemned for it at slaughter.
@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!