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?


  • Admin

    @twigg267
    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?


  • Admin

    @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?


  • Admin

    @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.


  • Admin

    @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.


  • Walton's Employee

    These are pictures that @twigg267 sent in what looks like an awesome day meat processing and smoking meat 0_1544816614734_twigg.jpg


Log in to reply
 


Recent Posts

  • @Joe-Hell
    Just had the inside loins pan fried with some onions and butter. Delicious. A little salt and pepper and that’s it.

    read more
  • @Joe-Hell
    Compound. I actually missed one same morning. Sorry to say that. Not into admitting that. Getting old sucks… Lol.

    read more
  • P

    @erich52 I bought an actual Walkin cooler from a guy who had it sitting stacked in his garage. He was going to put it up to process then his kids moved so he didn’t have a use for it. We also got a 3 bay sink from him too. Lots of restaurant resale places have panels but I talked to one guy said Pamela are cheap but the get you on the corner pieces and doors. Ours is 5’x9’. We can easily fit 4 deer on the one side plus still have plenty of shelf space or wheel the carts out and hang more. First full season with it so we’ll see how it goes. Ran 38-40F without a problem last night.

    read more

Recent Topics


Who's Online [Full List]

17 users active right now (0 members and 17 guests).
DougSmokes, SilentStalker

Board Statistics

Our members have made a total of 8.2k posts in 1.5k topics.
We currently have 5.8k members registered.
Please welcome our newest member, Steve57.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

19
Online

5.8k
Users

1.5k
Topics

8.2k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.