Meat Processing

@calldoctoday Well, I will make sure I make enough to have multiple “1-2” or “a-b” tastes test. The sacrifices I make for this place!

@KillerNoms As Stated you dont want or need to use ECA and Smoked Meat Stabilizer together use just one or the other. Corn Syrup Solids can be used as a binder to help retain moisture in you product but it also adds some flavor so id keep it. If you open up you pack of it and it just wont break up in fine grindings toss it as it wont do its job. I definitely would get new ECA. After Talking with Jonathan last week I would Stick with the 25oz of water as you dont have to add more for sure gel to do its Job.

An emulsifying plate is really something only a commercial style grinder, usually a #52 or bigger I think, is going to have. To the best of my knowledge, they don’t make them for smaller grinders so you 1/8" is the best option and will work well. Sure gel is always a good binder when making any type of cured sausage like a hot dog, snack sticks, summer sausage, etc., as it adds proteins to the mix making protein extraction easier and it helps keep the moisture in the meat.

@Parksider My first thought is that lack salt is what is causing most of the issue here. I don’t think that you would be able to do the same thing you did with the seasoning with additional salt but…maybe? I’d also wonder how much you made? That seasoning is a 1/2 lb and only does 12.5 as a marinade. Crumble it up and use it almost as bacon bits? That’s probably the best thing I can come up with to use it if your shake and bake isn’t working enough.! Also, I love the fact that you took “evasive maneuvers”!

@ClaytonD I think Departing Contestant is Right it’s BHA and BHT It helps keep them from going rancid helps keep color ect. Any big name Brat maker will use it like Johnsonville for example. Waltons has a Product called Originox that is a oregano extract that is supposed to do the same thing and is all natural. We just started playing with it last week and so far the color test show that it does help. I however have not tried it yet for Flavor. Its a little pricey at 4.5 cents per lb and i think only available in 5lb or greater bags but that will do 8k lbs.

You’ll be a little light on the fat if you don’t add any but not to a degree where it will cause you a problem, just don’t trim any fat off of your pork loin. If you are adding beef fat I would recommend you add enough to take it 18% to 25% also, a binder can do wonders for a low-fat product. In this instance, I wouldn’t recommend that you add Cold phosphate to increase the water holding capacity of the meat as it is also going to raise the pH and therefore shorten the shelf-life of the product.

Are you using a kidney plate when you are stuffing? Might see if they make one for your grinder.

@Njlungbuster Personally I freeze first but another option is Foam Trays if you didnt want to do that. Place the brats on the foam tray then the tray in a vac bag and seal it. More expensive but it is another option.

@Jonathon I play electric bass if you need someone!!!

Thanks, I was just curious if the bacon taster would really add any additional flavor. I might try some and see what happens.

@Jonathon I could see where non alcoholic wine might benefit. I had some concerns at first about the wine denaturing the proteins. So Maybe that is the thought process there? Everything i have made has had either celery juice powder and ECA or sodium nitrite and ECA nothing fermented. They all have been ever so slightly mushy as well. Im going to give a batch a try with about half the wine i would normally use and see what happens. Some people here thought the wine salami was ok but most did not.

@Jonathon No, I stuff by myself, but I aslo mostly do 32-36mm hog casings, not sticks. I plan to try some snack sticks in 16-19mm sheep casings soon, I’ll update when I do!

Great Idea, I have just been using stainless steel scissors

@Jonathon it was more in the cutting process. Just not nice and neat like the Z-Linker was showing. Just a bit stuck out after cooking. That didn’t bother me. In this first batch we did not add any water or binder. Our normal process is to grind threw a 3/8" plate once then a 3/16" plate. This time we tried grinding twice threw the 3/8" plate to give it a bit more texture. We agreed after trying them that we need to go back to the 3/8" then 3/16". Chunks are almost too big. This is all in testing phase now. If we do need to add water/binder I will need to revise my recipes. Which is no big deal since I haven’t submitted them yet.

Thanks I do have sure gel so I will add it.

@fallflight Yeah you absolutely need to add some water, that will help for sure! I’d start at 1 qt of water per 25 lb batch and go from there. Usually, 1-1.5 is a good amount but I’d recommend you start at 1.

@hinoon Glad you liked the flavors! Holly is our best selling seasoning, not just breakfast sausage seasoning but best selling overall seasoning. It’s pretty awesome in my opinion. H-110C is really good too though. If you are looking for something different the Extra Maple PSS is pretty good!

This sounds really good. I’m going to have to try some.

@NDKoze Seems to be common. Many folks are sensitive to Caraway. I dose it low and often have people try to put their finger on the taste. Most are surprised because they hate Caraway, but find it oddly pleasing in low doses. As with any/all of what you put in your mouth, Your Taste is King. Avoid what you do not like.

TY all, everyone has been very helpful here and is very much appreciated