Protein extraction pros....cons?
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You typically don’t want much in the way of protein extraction with a fresh sausage because you typically want a looser texture (something “fork tender”). The reason you go for a higher protein extraction in cured, smoked sausage is to bind moisture and fat and keep them both in their place.
I suppose it’s a matter of personal taste, though. If you like a tight texture in your fresh sausage, knock yourself out!
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Those of us in the sausage making game have learned by example or by our own mistakes the importance of good protein extraction in a cured sausage product. What I was wondering is… “Is there such a thing as TOO MUCH protein extraction in a fresh sausage?” I have not seen it myself, but then again I am a small scale producer for a few households. I don’t have the experience that some of you here may have. Thoughts ?
Nick Magoulianos
Ditto what TexLaw said. With fresh I just do a quick mix (usually by hand) until the seasoning is mixed throughout. -
I agree with Tex, you don’t really want to get protein extraction when making a Fresh sausage. Whenever I make Fresh sausage I mix just enough to mix the seasoning thoroughly throughout the meat and then I stop mixing.
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I agree with Tex, you don’t really want to get protein extraction when making a Fresh sausage. Whenever I make Fresh sausage I mix just enough to mix the seasoning thoroughly throughout the meat and then I stop mixing.
AdamCA I hand mix until I just start to see signs of extraction to insure that everything is mixed properly. I also add water to all of my seasoning blends to help dissolve the salts and aid with distribution. When mixing something like a chorizo seasoning it becomes evident pretty quick due to the distinctive color of the mix that just when you thought that everything is mixed well that it really isn’t. You can easily see pockets of unseasoned meat contrasting the red color of the seasoning.
Better Living Through BBQ!
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AdamCA I hand mix until I just start to see signs of extraction to insure that everything is mixed properly. I also add water to all of my seasoning blends to help dissolve the salts and aid with distribution. When mixing something like a chorizo seasoning it becomes evident pretty quick due to the distinctive color of the mix that just when you thought that everything is mixed well that it really isn’t. You can easily see pockets of unseasoned meat contrasting the red color of the seasoning.
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Great tips and good explanation. Thank you all.
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Good answers here by all. IN the end, it is pretty much a preference thing. The more protein that is extracted the more the consistency will resemble a hotdog, the less protein extraction you get the coarser it will be.
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Good answers here by all. IN the end, it is pretty much a preference thing. The more protein that is extracted the more the consistency will resemble a hotdog, the less protein extraction you get the coarser it will be.
Jonathon
I always wanted to go on a pheasant hunt. We have them here in eastern Colorado. But it’s all private land.
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Upland bird tags have gotten so expensive here, last one was $92. I gave up on Pheasant hunting, plus here on the west side of the mountains in Washington, most birds are on state release sites. I have had a shotgun pointed at me twice by weekend hunters. I can grouse hunt with my small game license, just a lot more work and requires me to get higher in altitude.
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AdamCA I hand mix until I just start to see signs of extraction to insure that everything is mixed properly. I also add water to all of my seasoning blends to help dissolve the salts and aid with distribution. When mixing something like a chorizo seasoning it becomes evident pretty quick due to the distinctive color of the mix that just when you thought that everything is mixed well that it really isn’t. You can easily see pockets of unseasoned meat contrasting the red color of the seasoning.
Joe Hell I do the same for the same reasons with reference to the water, I really only mix long enough to mix the seasoning blend into the meat.
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