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


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  • K

    @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.

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  • T

    @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

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

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