Always Use Cold Meat

Whenever you are making sausage whether that is snack sticks, summer sausage, brats, or any type of smoked sausage, make sure you use as cold of meat as possible. What we do before we make sausage is to put the meat in the freezer for an hour or so before processing. This helps get the meat even colder than the temp of just being in a refrigerator, but keeps it from being completely frozen. We want the meat to be as cold as possible and putting in the freezer for an hour or so will get it really cold and even start to make the outside layers even slightly frozen. The colder the meat, the better it will grind and have better particle definition in your final sausage. Cold meat will also help with meat safety. The colder the meat is, the less likely we’ll have bacteria grow. And, lastly, protein extraction is more efficient at colder temps.

So whenever you are making sausage, just remember to have your meat temperature be as cold as possible and you will make a better and safer overall product!

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