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Old 01-19-2014, 12:43 PM   #11
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There are different ways to achieve this. You canuse binders, which can be soy product, Soy, Soy Protein, Soy Flour. They also use powdered milk and add ice water. I think the size of plate you use makes a big difference also. GF likes larger grind. I prefer a smaller grind.

I prefer to go old school and make mine as classic and old fasioned as I can and try and perfect this method.
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Old 01-19-2014, 12:44 PM   #12
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Originally Posted by Roll_Bones View Post
Does sausage making require some kind of smoothing agent?

I know that question makes little sense, so let me lay it out in laymans terms.

Each time I have tried making sausage, there was something different about mine than commercial made sausage.
Seemed like it needed something to make it more fatty/silky/juicy. I am having trouble explaining this in written words.
But I do remember a product that was used in sausage that did this. I wish I could remember what it is.
I have learned a step that requires using the KA with paddle attachment. You run the mixture on medium speed for a couple minutes adding a few Tbsps of ice water. This develops a mixture like a sticky dough, incorporating the ingredients to a more uniform consistency. Of course you also have to get the fat content right.
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Old 01-19-2014, 12:50 PM   #13
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I have learned a step that requires using the KA with paddle attachment. You run the mixture on medium speed for a couple minutes adding a few Tbsps of ice water. This develops a mixture like a sticky dough, incorporating the ingredients to a more uniform consistency. Of course you also have to get the fat content right.
I tried this with a curry wurst I did a while back. I loved the result. Not sure it is the same thing you do, but it really blended the fat in with the meat and created a nice, finer texture that cooks up differently, for sure.

On another note, I don't use any additives right now. I am just going with meat, fat, spices, water\wine depending on the recipe.
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Old 01-19-2014, 01:52 PM   #14
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Originally Posted by Rocklobster View Post
I tried this with a curry wurst I did a while back. I loved the result. Not sure it is the same thing you do, but it really blended the fat in with the meat and created a nice, finer texture that cooks up differently, for sure.

On another note, I don't use any additives right now. I am just going with meat, fat, spices, water\wine depending on the recipe.
No additives for fresh sausage here either. If it will be cured (to be smoked or dry-cured) or fermented, then additives are required.
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Old 01-19-2014, 03:15 PM   #15
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I also use the KA for mixing, Its much easier on the hands when mixing COLD meat. I made some bologna and fresh sausage the other day using this method. Since the bologna was finer ground, using the mixer gave it a better end product.
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Old 01-19-2014, 07:10 PM   #16
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Things didn't go as I planned. We had company drop in while I had the works all over the kitchen. I only got a few pics. I had to get them wrapped and frozen because I have no room to store them in the fridge.

Here is "0ld Nellie". I got this a few years ago from a restaurant I worked at. It was under the stairs in a box all covered with dust and cobwebs. It was there when my boss bought the place. I dug it out one day and she told me to take it. I bought a few new plates and blades and it works like a charm...
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Old 01-19-2014, 07:29 PM   #17
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As long as Old Nellie makes lots of noise while she's churning, it looks good to me.
What a bad time for company. Were you going to case this?
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Old 01-19-2014, 07:34 PM   #18
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Here is a bad photo of the Chorizo.
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Old 01-19-2014, 07:36 PM   #19
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mmmm bite size pieces
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Old 01-19-2014, 08:04 PM   #20
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Here is a bad photo of the Chorizo.
Looks tasty to me!
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