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jcb
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Joined: 25 May 2010
Posts: 98
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 Posted: May 10 2012 Post subject: First Sausage |
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| I made my first sausage over the weekend. As it was good it had a gritty feel in the mouth. Any Idea why? |
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: May 10 2012 Post subject: |
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OK, what kind?
Sounds like you cooked the S out of it.
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jcb
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Joined: 25 May 2010
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| Posted: May 10 2012 Post subject: |
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| It was an Italian sweet sausage and No I did not cook the S out of it. It was still a little Pink |
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patruns
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Joined: 03 Mar 2010
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Location: Long Island, New York
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| Posted: May 10 2012 Post subject: |
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A lot of areas to address. What was the recipe? Did you thoroughly rinse the casings? Without knowing all the ingredients it is impossible to say.
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jcb
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Joined: 25 May 2010
Posts: 98
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| Posted: May 10 2012 Post subject: |
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| Yes the casing was rinsed 1oz of salt 1 oz pepper 1-2 oz fennel. 10 pound of Berkshire butt. Trimed 2 grinds |
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Kevin P
BBQ Super Fan
Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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| Posted: May 10 2012 Post subject: Re: First Sausage |
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| jcb wrote: | | I made my first sausage over the weekend. As it was good it had a gritty feel in the mouth. Any Idea why? |
Ok, I'll take a stab at it...
"Gritty feel" to me indicates an inadequately mixed batch of meat with the ingredients you've listed.
Ideally, when ingredients such as salt (most importantly), pepper, sugar, herbs, etc, are mixed into meat, they should be WELL mixed until the whole becomes a "sticky mass." In technical terminology, adding salt and the mixing develop the myocin (a salt-soluble protein) in the meat, changing both the texture and eventual 'mouth-feel' in the final product. Under-mixed meat will not completely dissolve the ingredients, leading to greater moisture loss in cooking, a drier final product, and potential 'gritty' and/or crumbly texture.
That's one possible explanation.
Another possible reason: were you by chance making sausage on the beach?... 
Kevin |
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jcb
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Joined: 25 May 2010
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| Posted: May 11 2012 Post subject: |
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| Kevin Thanks So much As I said I did 2 grinds Should I do more. |
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: May 11 2012 Post subject: |
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JC, did you premix your dry ingredients in water or vodka?
I prefer vodka, cause it evaporates at a lower temp than water.
This way you can get everything mixed well without excess moisture.
I don't like doing 2 grinds. It turns out like the pink slime that is being used.
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Kevin P
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Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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| Posted: May 11 2012 Post subject: |
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| jcb wrote: | | Kevin Thanks So much As I said I did 2 grinds Should I do more. |
If you're making a traditional italian sausage, generally a single medium (4.5mm or larger) grind is enough. The only time I do multiple grinds is if I'm making a smoothed texture product such as hot dogs or bologna—usually with a finer (3mm) plate. Two grinds for italian is overkill. The texture will get mushy unless you add binders, stabilizers, etc. 
Grind once; add dry ingredients + some liquid, mix until sticky paste (= hand-mixed about 10 minutes), stuff 'em into 32mm casings, & you're good to go.
Kevin
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