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TomBiga last edited by
An old man in South Carolina who usually paid for the processing of our game. So, I decided to start doing our own processing a couple of years ago. Good spices are hard to find, but Walton’s is a treasure trove of information and product. Have been using a 40 inch smoker and intend to build my own using an old freezer box.
@TomBiga Glad to have you on the board Tom! We will be continuing to try to provide useful information that will help processors of all levels!
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.
@Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.