When do you mix your seasonings into your meat?
KnucklHed BBQ last edited by
I’ve been making bratwurst for a pretty long time and I’ve always mixed my seasonings with the cut up meat added water & ice and then ground it. I give it a good folding/mix after and it’s ready to stuff.
Every book and recipe out there says to grind then mix in seasonings, why??
It’s always seemed far more efficient to me to mix then grind since the grinder is going to “mix” it together far better and quicker than by hand or a mixer, right?
Also the slurry helps the meat slide down the chute much easier, i haven’t had to use a pusher in so long I seriously don’t know where it’s at…
Am I missing something in the process that adding seasoning after grinding helps with?
And if it means anything, it’s usually batches of 50+lbs at a time that I’m working with.
First of all you are not doing anything wrong. Plenty of people follow similar processes, either because they do not have a mixer or they have a mixer grinder. We recommend mixing separately for a few reasons, one being that as soon as you add seasoning or cure that is going to begin the protein extraction process which can make it more difficult to grind if the product is not very cold. Another reason is some of the seasoning is going get lost in your grinder, not much but some and I find it makes the grinder harder to clean, though doing it your way you don’t have to clean a mixer so it is sort of 6 of one 1/2 dozen of another there!
When making a fresh product like it sounds like you are with bratwurst you want good particle definition, meaning you don’t want much protein extraction so I would recommend that you grind and then mix in your seasoning. You can do this by hand as you are just trying to distribute the seasoning across your meat.
However, I always tell people unless you are experiencing issue with your product don’t change it. If you have found something that gives you a product you are happy with stick with it!
KnucklHed BBQ last edited by
@Jonathon interesting points on proteins and particle definition… I think part of my lack of issues with doing it my way is that I grind once through a 5/16" plate. It gives a more rustic bite and been pretty popular around here… I might try mixing in after and see if I notice a difference.
I agree with Jonathan, 6 of one half dozen of another. We usually debone venison and store in muscle groups so when we are ready to make a batch we’ll grind venison, then the pork separately. I make a slurry of spice and ice water, 50/50 meat mix into the mixer and directly to the stuffer. I don’t like letting the mix sit long before stuffing, it really stiffens up. Over the years i’ve honed my process. My rule now is I make it the way my crew likes it, if someone wants us to make some-we make it our way. I will also add I’ve never stuffed off the grinder, always use a 3-step process: grind, mix, stuff.
I will admit that I have 3-6 people helping so I don’t have to run the manual mixer but I did take pity on them this year and added the large Weston mixer to the stable, we’ll see how it works.
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.