Best way to mix in seasoning for 50 lbs meat
I have 50 lbs of pork grind. I have your 50 lb holly breakfast sausage seasoning. should i dissolve ingredients into water?
Water is not a requirement. On fresh sausage, water is really just a help in dispersing the seasoning. Not a needed thing, but it can be a help. Any water you add, you’ll just end up cooking out so if you want to use some, just use a minimal amount to help with seasoning dispersion.
In some sausage, we would say 1-2 quarts per 25 lb. On fresh sausage, I’d go at most, 1 pint (16oz) per 25 lb, and maybe still less, like I said iust enough to disperse seasoning.
mixing up 25 lbs of breakfast pork sausage now.in electric mixer… been testing samples. I have the taste but have a spongy meat consistency?
@twigg267 If the texture is changing, is the meat starting to get warmer?
For fresh sausage, you only need to mix long enough to disperse seasoning, so if you think the seasoning is dispersed and you like the samples you’ve tested, I’d stop mixing any more.
Spungyness is in the cooked sample. Just a differant texture. Should I let the meat set in cold for awhile now or start packaging and freezing? also their is zero fat in pan while frying. should i add a little more fat now?
@twigg267 You should be ok either way on both the packaging and adding fat. If you add more fat, you just need to disperse well, but with the extra mixing, just don’t overdo it because you don’t want the meat to get sticky with protein extraction.
ok, I already packaged it. I had protein extraction. Very sticky. I vacuum sealed it. My question is How will the protein extraction effect product? I have another 25 lb batch for tommorow,how do I keep it from happening again? I mixed just like I was making summer sausage.
@twigg267 protein extraction will not hurt the product, but the texture will be wrong and more like a cured sausage, not a fresh product.
Just don’t mix as long. Fresh sausage only needs mixed long enough to disperse seasoning. You might mix 2-3 minutes for fresh sausage, but 8-10 minutes for a cured sausage.
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.