Mixing times for beef, lamb, and poultry

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LinkMeAllOver
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Mixing times for beef, lamb, and poultry

Post by LinkMeAllOver » Sun Dec 20, 2020 19:18

Hello sausagers,

I'm looking to expand my operation away from fresh pork sausages and start using other animal products, however I know that not all meats are the same in how they behave when they are ground and mixed with salt. Does anyone have a handy dandy mini-guide to how long beef, lamb or poultry should be mixed in order to extract the myosin properly? I've heard that for chicken/turkey/duck specifically the sausage can end up mealy or grainy, which obviously I want to avoid. I know part of this can be from using too fine a grind, but I imagine the quality or lack thereof of the bind would be the biggest factor.

I find that using a large electric mixer I can get a good bind from pork after about 5-6 minutes at 6.5% salt. Also, should an equal amount of salt be used or do some meats need more or less, or is it all down to how long you mix?

Thanks!
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Bob K
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Re: Mixing times for beef, lamb, and poultry

Post by Bob K » Mon Dec 21, 2020 14:32

Just mix until it gets sticky. Is 6.5% salt a typo?
LinkMeAllOver
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Re: Mixing times for beef, lamb, and poultry

Post by LinkMeAllOver » Sat Jan 02, 2021 03:27

Bob K wrote:
Mon Dec 21, 2020 14:32
Just mix until it gets sticky. Is 6.5% salt a typo?
YES. That was a typo 100%. I meant 6.5g per pound of meat, which some to 1.3%.
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