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Sausage Meat Too Soft - Sausage Making Supplies
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Sausage Meat Too Soft  -  Sausage Making Supplies

Sausage making is art but the quality of sausage being made and how it will end up tasting also depends on the quality of sausage making supplies used. A person can be an expert at using a sausage stuffer and meat grinder, they may be able to stuff 20 pounds of sausage in an hour with a 3lb stuffer but if that person used low quality meat, then they wasted they time because the sausages they make are not going to exactly going taste the greatest.

Sausage making is much more than stuffing meat. The follow will provide some insight into making sure you use the right sausage meat.

Sausage meat, sausage making supplies and beers

A recent conversation with one of my buddies over some beers, started off like this after watching him stuff some sausages. Wow. Stop. Wait. Shhhh. He was bragging to me about how great he was at using a sausage stuffer and how many sausage casings he has seen me split in the past.

He was being defensive because his sausage tasted like crap.

He was a great stuffer, he was great using the grinder and he handled the sausage casings with such ease.

But when we actually tasted his final product. Yuck. Soft in my mouth, no texture.

That sausage meat is too soft

Let's talk about a couple very important aspects of sausage meat and how these will influence the quality of your sausage. These important aspects are, fat content and how finely ground the meat is.

A person eating a sausage doesn't want to bite into a sausage and feel soft and squishy meat in their mouth. This will ruin their eating experience. A good sausage must have a firm texture. What influences the soft/firm texture of sausage meat?

Sausage meat texture and fat content.

Food texture isn't the same as how the food actually tastes but the texture of the food you eat will definitely have either a negative or positive influence on its taste. For example, I hate Lima beans because of their texture. I hate how they feel in my mouth, so I don't eat Lima beans based only on this.

How do you ensure the sausage meat you use will have the right texture? To ensure this you should only use meat that has a 15-20% fat content. If you use over 20% fat then your sausage will have the same undesirable soft texture that my friend's had.

One other thing that will influence the texture of your sausage meat is how finely ground is your sausage meat.

If your meat is too finely ground this will also produce sausages with a soft texture.

When making sausages you want to use medium ground meat. If your meat sausage making supplies at the store, you want to make sure the meat is medium ground. Lamb meat and beef are usually easy to find in a medium grind. But pork is a little trickier. Store bought pork is usually too finely ground for sausage making but you can solve this problem by using minced fat.

If you grind your meat at how then you need to make sure you are not grinding it too fine


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