Awesome, exactly what I needed. Thanks!
Posts made by KnucklHed BBQ
RE: Walton's Hot Italian Sausage seasoning question
RE: breakfast sausage
@doc_craig I’ve used the Holly Regular breakfast sausage seasoning and friends & family love it in links or patties.
I’d recommend mixing up a 1lb batch per the directions and fry up a patty and then adjust up or down from there.
I’ve got written down in my notes that I liked the flavor at 10 grams of seasoning per lb, that would make the 1/2lb pkg that it comes in season 22.4lbs of meat (the directions would be 8.96 grams per lb)
FYI - I thinks it’s always a good idea to fry up a test patty before you commit to stuffing or packaging, and for some reason I find that you always want the patty to taste a slight bit saltier than you really want if you’re making links, I find that the perfect patty usually makes kind of a boring link, dunno why tho…
Best of luck!
RE: Summer Sausage without casing
@Bluemtnman If you’re using a seasoning blend it’s definitely best to use pink salt instead of tender quick - here’s why -
Tender quick is mostly salt with 0.5% nitrate and 0.5% nitrite, their package calls for 1 Tablespoon (3 Teaspoons) per lb of meat.
Cure #1 is also mostly salt, but is 6.25% nitrite and calls for 1 Teaspoon per 5lbs of meat (or 0.2 tsp per lb of meat)
If you used tender quick AND a seasoning blend it’s gonna be way too salty!
Plus, depending on what you’re making with your spice blend, pink salt gives you the option of using cure #1(nitrite) for quick cure items like snack sticks & summer sausage (nitrAte is not usually needed for these items, but there might be times you would want to add it) or cure #2(nitrate) (nitrAte converts to nitrite over time and acts as a “time release” cure) for long cure items like prosciutto, pancetta & fermented sausages like salami etc…
Best of luck!
RE: When do you mix your seasonings into your meat?
@Jonathon interesting points on proteins and particle definition… I think part of my lack of issues with doing it my way is that I grind once through a 5/16" plate. It gives a more rustic bite and been pretty popular around here… I might try mixing in after and see if I notice a difference.
When do you mix your seasonings into your meat?
I’ve been making bratwurst for a pretty long time and I’ve always mixed my seasonings with the cut up meat added water & ice and then ground it. I give it a good folding/mix after and it’s ready to stuff.
Every book and recipe out there says to grind then mix in seasonings, why??
It’s always seemed far more efficient to me to mix then grind since the grinder is going to “mix” it together far better and quicker than by hand or a mixer, right?
Also the slurry helps the meat slide down the chute much easier, i haven’t had to use a pusher in so long I seriously don’t know where it’s at…
Am I missing something in the process that adding seasoning after grinding helps with?
And if it means anything, it’s usually batches of 50+lbs at a time that I’m working with.
RE: Fresh sausage.
@michael those look awesome! I must have missed that recipe in Rytek’s book, I’ll have to go find it!
A tip on linking sausages - watch this guy’s 3 link video, since I’ve started doing this I no longer dread twisting & linking. Works great with larger 32mm casings too, a little slower though…