Post
by redzed » Sun Jul 29, 2018 16:20
sausagemaneric, I think your question has been answered in the posts above. As there is more than one way to skin the cat, there is more than one way to develop a bind in a sausage. Traditional Polish sausages don't contain any additional binders. Instead, meat is always classified and a portion of the meat, usually 10-20% is class III pork or beef is added which will aid in achieving a good natural bind. The class III meats are ground through your finest plate once or even twice, mixed separately for an extended period with an addition of as much water as the sausage paste can hold, and then added to the other meats. Fat does not bind the meats, but rather lean meats with connective tissue from cuts that are from the parts of the animal that are exercised the most and have a darker colour. Hock meat and parts of the picnic works the best. Beef can hold more water than pork and you can buy an inexpensive lean beef roast and use that instead. If we are working with a small amount meat, less than 5kg, using this method is not always possible so there is nothing wrong with using soy protein powder. Yes it is expensive, but you don't need to use it in the amounts recommended by Mr. Kutas. I occasionally add non instant milk powder, and have found that 1% or even less, is adequate.
You will also have a better natural bind if you cube your meats, mix thoroughly with salt and curing salt, pack into a closed container and cure in fridge for 48 hours. The meat will absorb the salts during this time and and the process of extracting the myosin will be well on its way. After you grind the meat it will already be sticky.