Newbie questions (MTQ and sausage texture)
Newbie questions (MTQ and sausage texture)
I've been told that there are no stupid questions...so I'm taking you up on that:
1. I have Morton's Tenderquick. Is it interchangeable with Prague powder, or is there a formula that converts so many grams of one to the other?
2. I've only made four 5-lb batches of different sausage. They taste great, but there's one big difference to commercial sausage: commercial sausage seems to be moister, and in mine the meat seems more hamburger-like. What am I doing wrong? Or is that normal? (The recipes came from here, lightly modified.)
Thanks for your patience with my ignorance.
1. I have Morton's Tenderquick. Is it interchangeable with Prague powder, or is there a formula that converts so many grams of one to the other?
2. I've only made four 5-lb batches of different sausage. They taste great, but there's one big difference to commercial sausage: commercial sausage seems to be moister, and in mine the meat seems more hamburger-like. What am I doing wrong? Or is that normal? (The recipes came from here, lightly modified.)
Thanks for your patience with my ignorance.
Last edited by laripu on Thu May 01, 2014 22:36, edited 2 times in total.
"Dort, wo man Bücher verbrennt, verbrennt man auch am Ende Menschen." - Heinrich Heine
- Chuckwagon
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Laripu, you asked:
You also wrote:
Also, how about reading the information at this next link and then getting back with further questions about the texture problems? Your answer is probably here at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5036
Best Wishes,
Chuckwagon
No, it is not interchangeable. You may want to read a recent discussion about Morton`s Tender Quick and its content. It has some "qualities" you may not be really happy with. Here`s a quick link: http://wedlinydomowe.pl/en/viewtopic.ph ... ght=glycolI have Morton's Tenderquick. Is it interchangeable with Prague powder?
You also wrote:
Check out this link: http://wedlinydomowe.pl/en/viewtopic.ph ... ht=textureI've only made four 5-lb batches of different sausage. They taste great, but there's one big difference to commercial sausage: commercial sausage seems to be moister, and in mine the meat seems more hamburger-like. What am I doing wrong? Or is that normal? (The recipes came from here, lightly modified.)
Also, how about reading the information at this next link and then getting back with further questions about the texture problems? Your answer is probably here at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5036
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
There is much for me to learn, and obviously "I am only an egg".
Thanks for the links. I've read them cursorily, and will continue to reread them until the knowledge becomes internalized and incorporated into my technique.
I'm glad there's no final exam!
Luckily my wife likes my initial attempts, however inept, so the hobby continues.
Thanks for the links. I've read them cursorily, and will continue to reread them until the knowledge becomes internalized and incorporated into my technique.
I'm glad there's no final exam!
Luckily my wife likes my initial attempts, however inept, so the hobby continues.
"Dort, wo man Bücher verbrennt, verbrennt man auch am Ende Menschen." - Heinrich Heine
Hey Laripu - I had the exact same problem with "hamburger like" consistency. It was because I wasn't working up the ground meat to the "stiff peaks" that Chuckwagon's instructions talk about. I find it hard to do that with a Kitchen-aid mixer, which is what we've got and many people successfully use, because I can't tell by looking if the bind is right. So I've started mixing by hand. Once the meat gets real sticky, and a hamburger-size lump won't fall from an overturned hand, I stop mixing. By then my hands are plenty cold and uncomfortable anyway. Need to get me a box of latex gloves.... Anyway, doing it this way really made a difference.
My two cents in case it helps!
Jeff
My two cents in case it helps!
Jeff
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I use latex (actually, 'nitrile' = 'non-latex') gloves for all meat & food handling while butchering or sorting ingredients. Costco has 'em. 100 per box for less than $10.Cabonaia wrote:Need to get me a box of latex gloves.... Anyway, doing it this way really made a difference.
Jeff
For hand-mixing, I use heavier, vinyl gloves that slip over the nitrile gloves. These gloves have a great non-slip grip texture and really do insulate the hands from the cold. I can hand-mix ice-cold meat for 10 minutes & not feel the cold. About $11 a pair from amazon. Called, "True Blues Ultimate Household Gloves."
Kevin
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- Butterbean
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As said, Morton's is not interchangeable but as a rough rule of thumb if you use it per its directions and NOT use any other salt as recommended in the recipe the end product should be fine. Mortons TQ is a do all type cure and has lots of salt already in it so you don't have to add any. I think it was a good idea but it hasn't gained much favor.
I agree with what's been said on the texture. Mix, mix mix.
I agree with what's been said on the texture. Mix, mix mix.
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- Butterbean
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Propylene glycol
The propylene glycol in MTQ disturbed me, so I searched around for cure #1 in it's various guises, and I can't find any that doesn't also have propylene glycol in it "added as a flowing agent".
Is it unavoidable? I've heard that it was (maybe is) also used as a sweetener in some cheap wine.
I've got plenty of time to think about it before I make a cured sausage. I'm in no rush.
Is it unavoidable? I've heard that it was (maybe is) also used as a sweetener in some cheap wine.
I've got plenty of time to think about it before I make a cured sausage. I'm in no rush.
"Dort, wo man Bücher verbrennt, verbrennt man auch am Ende Menschen." - Heinrich Heine