Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
Brican, I'm fairly new to using a cutter and I haven't found many home processors that have used one. There is definitely a lot to learn to make a decent emulsion. My first lesson learned was that having a very lean meat block results in a rubbery product. There's a lot of science behind the scenes, and I'm learning that now with fermented sausage Products too.
Next time I grill some up I'll post some pics. It's one of my favourite sausages. It's best fresh though hot out of the water tank.BriCan wrote:Now thats a new one to me -- frozen milk in weisswurst, care to expand on this pleasefatboyz wrote:One of the things I have learned from a Swiis sausage maker here in Rocky Mountain House is the use of a base emulsion instead of binders. In all his cured and fresh sausage he uses about 25 percent base emulsion instead of any binders. This makes his products all gluten and dairy free ( other than Weisswurst which has frozen milk instead of ice).
No it is not needed at all ... you have to understand that you will have a better quality fresh sausage without trying to make a binderfatboyz wrote:Brican, I use a portion of emulsion to bind my fresh sausage. So I think other than Weisswurst all my emulsified sausage is cured. Wieners, Bologna, lyoner and Bierwurst so I guess none of the fresh sausage is a true emulsion. My Swiss mentor really likes to use bull shank meat in his beef emulsion and landjaeger for the extra colegen for natural binding. Did your German friend use emulsion to bind fresh sausage?
Bull beef is dry hence the need for a lot of ice in the process
Reading the above ..... Landjäger .. how much beef are you using and are you doing an emulsion ??
Before I have a brain freeze and do something stupid lets start again .... slowlyfatboyz wrote:Brican I gotcha now! I do exactly the same. What I was describing, and not very clearly is that if I'm making a batch of sausage and will be adding emulsion as my binder,
Are we talking about fresh sausage or cured sausage?
Please o please please understand that there is no need to "add" a emulsion to "any" type (fresh or cured) sausage
I don't include the weight of the emulsion I'm adding to my ground meat in my total weight for calculating the amount of spice required. The emulsion already has salt and white pepper so I don't want to double up on that.
You need to do things right .... If i was to come and work for you you would be totally lost but you would have a far better quality end product .....
You need to calculate the "total" meat + emulsion as one spice block the way that I described -- Salt is for the total amount and all that goes into the ground meat that makes the emulsion -- spices go in towards the end and that includes the pepper
You are making more work for youself than is needed .... believe meIf I'm making say a batch of garlic rings and a batch of smokies I make one batch of base emulsion, split it in half and add some to each product. If I used 10 pounds of ground meat for each batch my spice calculation would just be based on 10 pounds of meat for each batch, not the total weight including the emulsion added.
Pork, spices ... made in the cutter ... no frozen milk as it is not needed .. 3 whole lemons just cut into 4 and tossed into the cutter ... filled into 29/32 hog casings and poached in the hot water tank .. 40kg later done and snack timefatboyz wrote:Next time I grill some up I'll post some pics. It's one of my favourite sausages. It's best fresh though hot out of the water tank.BriCan wrote:Now thats a new one to me -- frozen milk in weisswurst, care to expand on this pleasefatboyz wrote:One of the things I have learned from a Swiis sausage maker here in Rocky Mountain House is the use of a base emulsion instead of binders. In all his cured and fresh sausage he uses about 25 percent base emulsion instead of any binders. This makes his products all gluten and dairy free ( other than Weisswurst which has frozen milk instead of ice).
Well I just make sausage at home for myself, but the fellas at the local shop have passed on the info. Must be a Swiss method. They have a worker exchange program where young butchers come over for a year at a time. They all do it the same way. They add up to 25% percent of a base emulsion to all the fresh and cured sausages. Wonderful texture and wonderful product. I have found trying to make sausage before I always had a crumbly product but I think I had lots of issues. I used prepared mixes from butchers and packers with Good results but still prefer the adding emulsion method especially with the lean wild game. I can't mix my sausage in the cutter as it is too small and only one speed. I hand mix everything in a manual mixer, other than the pure emulsified products which are done in 5kilo batches. The cutter at their shop does 60kg batches.
My I most umbley suggest that you chang the way you are making your emulsionsfatboyz wrote:Brican i don't work in a meat shop but i do stop by the local one a fair bit. These I made in my shed in my back yard. I have a quite old Hobart Buffalo chopper. These are made with moose meat my daughter shot last fall.
Brican im completely open to any suggestions. This has all been trial and error with a fair amount of error. If you look closely in my one picture of the salametti on the rack you see my bull Mastiff peaking through the other side. She loves my sausage shed because she's the one who gets the "errors"