<![CDATA[Protein extraction pros....cons?]]>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 ?

]]>https://waltonsdev.nodebb.com/topic/2791/protein-extraction-pros-consRSS for NodeThu, 10 Sep 2026 22:38:37 GMTThu, 15 Oct 2020 01:59:41 GMT60<![CDATA[Reply to Protein extraction pros....cons? on Mon, 19 Oct 2020 13:56:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/23653https://waltonsdev.nodebb.com/post/23653Mon, 19 Oct 2020 13:56:56 GMT<![CDATA[Reply to Protein extraction pros....cons? on Sun, 18 Oct 2020 15:16:08 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/23620https://waltonsdev.nodebb.com/post/23620Sun, 18 Oct 2020 15:16:08 GMT<![CDATA[Reply to Protein extraction pros....cons? on Sun, 18 Oct 2020 14:27:18 GMT]]>Jonathon
I always wanted to go on a pheasant hunt. We have them here in eastern Colorado. But it’s all private land.
Thanks

]]>https://waltonsdev.nodebb.com/post/23614https://waltonsdev.nodebb.com/post/23614Sun, 18 Oct 2020 14:27:18 GMT<![CDATA[Reply to Protein extraction pros....cons? on Sun, 18 Oct 2020 00:34:35 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/23601https://waltonsdev.nodebb.com/post/23601Sun, 18 Oct 2020 00:34:35 GMT<![CDATA[Reply to Protein extraction pros....cons? on Sat, 17 Oct 2020 05:34:38 GMT]]>Great tips and good explanation. Thank you all.

]]>https://waltonsdev.nodebb.com/post/23573https://waltonsdev.nodebb.com/post/23573Sat, 17 Oct 2020 05:34:38 GMT<![CDATA[Reply to Protein extraction pros....cons? on Fri, 16 Oct 2020 22:37:51 GMT]]>AdamCA Joe Hell is so right about the the adding water to all seasoning blends. When I recently tried that technique, things went a lot easier for me (that was for a fresh sausage in that case). A great tip!

]]>https://waltonsdev.nodebb.com/post/23569https://waltonsdev.nodebb.com/post/23569Fri, 16 Oct 2020 22:37:51 GMT<![CDATA[Reply to Protein extraction pros....cons? on Fri, 16 Oct 2020 21:05:09 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/23565https://waltonsdev.nodebb.com/post/23565Fri, 16 Oct 2020 21:05:09 GMT<![CDATA[Reply to Protein extraction pros....cons? on Thu, 15 Oct 2020 21:43:47 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/23549https://waltonsdev.nodebb.com/post/23549Thu, 15 Oct 2020 21:43:47 GMT<![CDATA[Reply to Protein extraction pros....cons? on Thu, 15 Oct 2020 20:49:13 GMT]]>Nick Magoulianos
Ditto what TexLaw said. With fresh I just do a quick mix (usually by hand) until the seasoning is mixed throughout.

]]>https://waltonsdev.nodebb.com/post/23548https://waltonsdev.nodebb.com/post/23548Thu, 15 Oct 2020 20:49:13 GMT<![CDATA[Reply to Protein extraction pros....cons? on Thu, 15 Oct 2020 16:21:21 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/23533https://waltonsdev.nodebb.com/post/23533Thu, 15 Oct 2020 16:21:21 GMT<![CDATA[Reply to Protein extraction pros....cons? on Thu, 15 Oct 2020 13:08:41 GMT]]>Nick Magoulianos
I just mix well until it is really sticky and is harder to pull apart. Once it is hard to get off your gloves, Your good to go. At least that is the sign I look for.

]]>https://waltonsdev.nodebb.com/post/23520https://waltonsdev.nodebb.com/post/23520Thu, 15 Oct 2020 13:08:41 GMT