Homemade Sausage Making

http://imgur.com/gallery/JfZenvy
http://imgur.com/a/GqOO3GD
 
Hello, I am making charcuterie in Korea. I have a problem making saucison. Fat frozen, ground with lean....But the problem doesn't seem to be solved. please see the picture Is that fat smearing right? or myosin? is that ok?

My english is not very good please understand...

Hi Philipmoon,

Even if it is not frozen when you grind or cut the fat, it should not smear that much.

Are you using rendered fat (lard)? (That is what it looks like in the pictures)

That could be an easy mistake to make in translation.

The fat must be naturally in the meat, or trimmings/cuts from meat.

Hope this helps. If you did not use lard, please post that in a reply, and we will help you figure it out.

IMO - Yes - it is fat smearing.
If you are making cured and matured saucisson (without thermal finish) - yes it is problem. If you are making smoked then poached saucisson - that is small problem. Even you are freezing fat trimmings before grinding - it always possible to get that fat smearing. Just name few - temperature of processing, not sharp edges of cutting sets (grinding knife and plate), overheated ginder head, OVER MIXING, temperature of lean meat, etc. There are many other reasons. Also - quality of fat - because of way of feeding pigs some may have fat containing too much of unsaturated fatty acids (IMO - this is main problem here because pigs feed on corn diet).