Venison sausage falling apart when I cook the patties!
-
doc82 did you add water? How much? Was the meat pretty warm acter grinding it a second time? What kind of pork was your 70% you added?
lamurscrappy yes, I did add water about a quart or a bit less. I broke the batch into half’s and kept them in the fridge swapping out when I would mix and grind. So the meat was chilled at all times. The meat to fat ratio was more of a 65% meat to 35% straight pork fat.
-
How much did you make? A quart of water seems like quite a bit. Also when i do breakfast/dinner type sausages i will actually run the meat through a course grind twice. No fine grind on that. Keeps the fat courser so it stays in your sausage longer when you cook it.
-
How much did you make? A quart of water seems like quite a bit. Also when i do breakfast/dinner type sausages i will actually run the meat through a course grind twice. No fine grind on that. Keeps the fat courser so it stays in your sausage longer when you cook it.
lamurscrappy I made 25 pounds. After I ground the first half and cooked it I decided not to grind the second half so it wasn’t a total bust.
-
How much did you make? A quart of water seems like quite a bit. Also when i do breakfast/dinner type sausages i will actually run the meat through a course grind twice. No fine grind on that. Keeps the fat courser so it stays in your sausage longer when you cook it.
-
How much did you make? A quart of water seems like quite a bit. Also when i do breakfast/dinner type sausages i will actually run the meat through a course grind twice. No fine grind on that. Keeps the fat courser so it stays in your sausage longer when you cook it.
-
lamurscrappy sorry it was a pint not a quart.
doc82 i always use 2qts water for 25lb batch. Thats for summer and snack sticks. Havent tried patties with cured products yet. I do have some frozen ready to go but havent tried cooking yet
-
lamurscrappy thanks for the help I sure appreciate it!
doc82 no problem. Do you got any pictures of any of this so we can analize it a bit more?
A quart of water is fine for summer sausage/snack sticks. Doing up fresh sausage you really dont need any water or just a small amount to help with mixing. -
doc82 no problem. Do you got any pictures of any of this so we can analize it a bit more?
A quart of water is fine for summer sausage/snack sticks. Doing up fresh sausage you really dont need any water or just a small amount to help with mixing.lamurscrappy thanks but no pictures of the internal product. Lesson learned. The dog will enjoy this batch, lol.
-
doc82 When making patties you shouldn’t really need much protein extraction or much water added as lamurscrappy said. Were they falling apart before they were fried or was it just during the cooking process? Fat content would be my first thought, both overly fatty and overly dry patties will crumble, too little and they usually before cooking and too much fat will crumble during. I don’t think 35% pork fat would be enough to cause this issue though. How old was the meat and how was it stored?
Would a binder help here? Yes, it should but it really shouldn’t be needed with a fresh patty.
-
lamurscrappy thanks but no pictures of the internal product. Lesson learned. The dog will enjoy this batch, lol.
Todd Phillips if it all fall apart you can always use it for biscuits and gravy
-
lamurscrappy thanks but no pictures of the internal product. Lesson learned. The dog will enjoy this batch, lol.
Todd Phillips also stuffed pasta shells , meatloaf , in spaghetti sauce and many other things as long as you like the flavor.
-
you have to corce grind your deer put aside corce grind your fat then mix togeather grind both corce then grind with small plate then put in mixer with your water spices cure binder and wait until it get real sticky.then tube it.take out your cutter blad and put your horn on and stuff.if your just starting out go 50/50 then when you get it down 60/40 works good with a binder.
-
Hey all, I made some sausage using venison and pork fat. 70-30 ratio. I used 147 pork sausage seasoning, when I put it through the grinder the first time I used the bigger plate, seasoned the meat, put in in a 20 pound mixer until it was sticky maybe 6-8 minutes. It looked great so I sent it through the grinder again using the small plate for a finer grind. When I was done grinding a took a little bit and fried it up. Flavor was great but the patties didn’t want to stick together. Where did I go wrong? I didn’t add a binder could that be it?
doc82
Just did something similar. Meat/fat ratio looks good. But venison is very dry in itself. I now went 50/50 venison and pork butts. Stretch’s the venison out a bit(precious stuff). As said above don’t put in mixer and go less on the water. Did a 10# batch twice ground through 1/4 plate, stirred seasoning in 10.3oz water, hand mixed and then stuffed to links. Extra was bagged to make patties. Held together very well. No binders.One more thing…Don’t give it to the dog!!! as craigrice said…use it!
-
If it held together in a patty and crumbled apart after cooking, could be as simple as it being overcooked. Venison cooks up rather quickly and is pretty dry but sounds like you added enough fat. Keep an eye on the internal temp with a thermometer for a patty or two and see if that makes a difference.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
