Pellet Fan
Recipe Section => Sausage => Topic started by: lil moose on October 28, 2020, 04:47:24 PM
-
I made breakfast sausage and it's like saw dust
3 grinds 1st large grind 2nd was fine and 3rd was seasoning added then the grind
ANY ideas? Did I grind to much?
-
Recipe ?
Sawdust after grind, or after cook ?
-
Recipe ?
Sawdust after grind, or after cook ?
Saw dust after I cooked it.
Last time I made sausage the taste was great but the texture was not. I want a texture like store bought breakfast Jimmy Dean style
I believe the mix was 40% fat 60% meat but wondering if I ground 3 times it would improve the texture but I may e wrong. Making Italian sausage I grind one time then stuff but breakfast sausage needs a finer grind or at least I think it does
Any help would be great. Hope this is enough info
-
I grind both breakfast and Italian once with a 1/4" plate. However, my lean to fat ratio is much higher, around 75-85%.
-
Maybe try the 3/8" plate.
That is the only one I use (never made breakfast sausage though).
-
I usually do a second grind in the same 3/8 plate after a re-chill in the freezer. Ground meat does some weird stuff when grinding too warm. Was your cubed pork partially frozen for the first grind?
-
I usually do a second grind in the same 3/8 plate after a re-chill in the freezer. Ground meat does some weird stuff when grinding too warm. Was your cubed pork partially frozen for the first grind?
Yes, the fat doesn't do well at all grinding warm.
I put the seasoning in after first grind, mix by hand, then do a second grind at 3/8" to finish the mixing.
-
The meat was close to frozen 1st grind but after that no. I just reground so the warmer meat + the fat being warmer than it should have been the issue
I tried to rush the process but I guess I learned my lesion on this. I'll try again this time chill the meat better
Thanks for the input guys :D