When to add spice pack to meat
Just watched a sausage making video and wanted to get your opinion on when to add the spice pack. Last year I changed from adding spice then water to the meat in the mixer to making a slurry, mixing water and spices, then adding it to the meat. My brother likes to mix the spice into the chunks of meat before he grinds. I don’t think i’ve seen a difference other than the spice seems to suck up the water and I’m thinking that it allows more liquid to stay in the meat. Of course i have no scientific reason or proof. I’m interested to see if others have tried it different ways?
@parksider A lot of people mix in the seasoning either before they grind or between the first and second grind. If I didn’t have a mixer, and I was making a cured product where I needed protein extraction, I might add the seasoning after the first grind and then grind it again. I don’t do it this way with a cured product because it is usually a while until I can get to cleanup and seasoned meat seems to be harder to clean than unseasoned. I wouldn’t do this if making a fresh product as I’d worry about the protein extraction starting too soon but that is probably me just being overly careful.
Mixing the water in with the seasoning before the meat is fine and plenty of people do it. In the end, it really shouldn’t make any difference as long as you mix the meat enough once it is all added. However, I always tell people if they have found something that works for them don’t change! If that process works for you (and considering the sized batches you do who could argue with it?) then stick with it!
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.