Generally sausages contain about 1.8 - 2.2% salt by weight and can be adjusted to taste. Other meats that are used include beef, lamb, veal, chicken, venison, duck and even fish and seafood. Rinse and flush the casings in clear running water after soaking to remove any residual salt. Make a small patty and sauté it for taste and texture. Species Fat Content Collagen/meat protein ratio* Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating, 25% Porcines 30% 25% Birds and Rabbits 15% 10% *The collagen/meat protein ratio is expressed as the percentage of collagen in meat protein. Fat is important for taste and texture. Shop waltonsinc.com for Everything but the Meat! I’ve also found that ham mixed with fat back is a great alternative, and legs can be cheaper than shoulders. Grinding sausage meat starts with picking out your choice of meat cut. There are five components to making sausage; meat, fat, salt, liquid and flavorings. Low fat meats like chicken, turkey, lean beef and wild game are excellent ways to get in and out of the kitchen fast. 152 0 obj <> endobj Fat is what keeps a sausage juicy and enjoyable. Cellulose - Produced from polysaccharide found in wood, straw and cotton, these non-edible casings are made for producing skinless or smoked sausages with automated equipment. Generally, the concentration of salt is 2.5-3.5% of the weight of the ground meat before any ingredients are added. Internal or body fats can also be used. Some ratios are as high as a 1:1 lean to fat ratio (50% lean meat to 50% fat) or lower at a 4:1 lean to fat ratio (80% lean meat to 20% fat). Remove any air bubbles with a needle. Posted on August 24, 2017. A common cut used for sausages comes from the chuck. A lot of cuts of meat used for sausage making do not have enough fat in them. Reply to Using the Best Fat to Lean Ratio In Making Sausage on Sun, 12 … That said, I like to use all game meat and straight pork fat in about a 85/15 ratio is what suits our taste. (2) To show the chemistry involved in binding meat proteins and making meat emulsions. Follow the recipe exactly for the proper lean-to-fat ratio to ensure good texture and binding properties. Enter the amount of meat you have for sausages (in grams) In the table below, use the left-hand column to estimate the fattiness of the meat you currently have. So you’re interested in making sausages. Stuff the sausages in desired casings making sure not to over stuff to avoid bursting. It says that you should use meat that’s 75% meat and 25% fat. Natural pork sausage casings are packed in salt and sold in bundles called “hank” (100 yd. Emulsion sausages can be cold smoked at 40-70˚F/4-21˚C before fully cooking using a moist heat method. First, you might have the fat to meat ratio wrong. Other fats used include lamb or beet fat. Combine meat with ice and process in a bowl chopper or food processor to a temperature of 30˚F/-1˚C, Add the fat to the meat and continue to process to a temperature of 40˚F/4˚C. Fat to lean ratio. For each replicate, 4.76 kg of lean and 2.04 kg of fat were combined to obtain a 70:30 lean to fat ratio. Forcemeats for sausage making have various types of textures ranging from a coarse, rustic style to a fine emulsion. Sunlight damages the product and can result in excessive or uneven drying. 181 0 obj <>/Filter/FlateDecode/ID[<010A265F14940F408A595D06BE174C46><2AE0051F7518C14EA950B26084951229>]/Index[152 54]/Info 151 0 R/Length 133/Prev 229640/Root 153 0 R/Size 206/Type/XRef/W[1 3 1]>>stream %PDF-1.6 %���� Wild game is naturally very lean, making sausage with wild game requires a person to supplement with pork or beef fat. Meat muscles contain some sugars that are not easily converted in the initial phases of the curing process so other sugars are often added. So deciding on the type of fat to use can change the outcome of your sausage. The seasonings are subtle, even the garlic is not as noticeable as you would assume, given that this is garlic sausage after all. Keeping with the ratio theme, they add pink salt at 0.25 percent of the total weight of the sausage mixture. The incubation phase occurs within the first 12-24 hours and helps the beneficial bacteria grow producing lactic acids that keep the unfavorable from multiplying. When making most fresh sausage the meat of preference is either pork picnics or pork butts. Grind meats to achieve the desired texture. Chilling the equipment such as grinders and mixing bowls, partially freezing the meats before grinding, and adding ice to the forcemeats, and mixing ingredients over ice all helps the process. Sausages are made in a 3-to-1 ratio of meat to fat. Prick with a sterilized needle to remove air pockets and facilitate drying, Cover and let sit at a temperature 85˚F/30˚Cfor at least 12 hours. Rinse the casings while they are still tied together being careful not to tangle them. Sausages have a long history in the culinary world dating back to ancient Greece and China times. The lactic bacteria used in salami making are salt tolerant and produce lactic acid from the glucose (dextrose) in the meatwhich has the effect of lowering the pH, raising the acidity level, and eliminating harmful bacteria. Trim meats of all excess sinew and gristle; this will help create a better texture and it will avoid problems of jamming during the grinding phase. Dissolve cultures in distilled water and add to the meat. Some airflow is good too. Meat Calculator, unlike many other Sausage Makers Square programs, allows you to work out automatically, the exact weights of the two meats, you need for your sausage making project. Pre-Packaged Fresh Sausage Seasonings - Cooked/Cured/Smoked. Grinding sausage meat starts with picking out your choice of meat cut. This may sound ideal, but it can become tricky as there will be less fat to flavor your meat and keep things moist while you are cooking. They also add color to the product. Sausages can lose 30% of their weight or more in the drying process. The amount of fat in a sausage formula can have a decided effect on the quality of the finished product. Mix with a paddle attachment for 1 minute. Hog casings can be bought from supermarket butchers or any butcher who makes sausages. Place fat in freezer to keep cold. The pork shoulder butt has an almost perfect lean to fat ratio for many sausage recipes. The consistent lean-to-fat ratio comes from only USDA lean, fresh whole muscle pork with no trimmings—just firm bite. When choosing what you will mix with the game meat, keep this in mind - while the ratio of the animals will create a flavor profile, it is the fat to lean ratio that makes good sausage The type of meat you are going to use to get that When making sausage using game meat, it is important to get the correct amount of fat mixed into the game meat. Getting the right amount of salt is important here. Maximum added water = 40 – fat percent (not to exceed 30%) Maximum added water >= added water. Place flushed casings in a container of fresh water until ready for use. Garnishes – Folded into a forcemeat to add complementing or contrasting flavors and textures, garnishes include fresh herbs, whole spices including peppercorns or fennel seed, diced vegetables, smoked meats, nuts, fruits, truffles, and cheese. Fresh herbs can be used but if substituting for dry herbs they will need to be increased by at least three times. 22.0 g salt (or to taste) 2.0 g curry powder 1.0 g red pepper 0.2 g cinnamon. This step helps the forcemeat hold together and also blends the meats, fats, seasonings and other ingredients into a homogenous mixture. Reading material: Principles of Meat Science (3rd ed. These sausages use salt, nitrates such as Prague Powder #2, spices, sugar or dextrose, and sometimes lactic acid bacteria (LAB) starters. A separate area of the kitchen designated for sausage prep is a good idea to prevent problems with cross contamination and food borne illnesses especially when preparing dry sausages that require no cooking. Leaving them too dry or lean to make a good sausage. Packed in all-natural hog casing, our sausages are seasoned with a proprietary blend of spices to produce either a sweet, mild flavor or a zestier, spicy flavor that appeals to more adventuresome diners. When choosing what you will mix with the game meat, keep this in mind - while the ratio of the animals will create a flavor profile, it is the fat to lean ratio that makes good sausage The type of meat you are going to use to get that The reason is that no wild animal (except maybe a fall bear) have any substantial amounts of intramuscular fat. Keeping detailed records is important. What I would do in your case, is to make the sausage without adding any fat this time. Grind meats and fat separately through a grinder to achieve a fine texture. 40 kg lean beef 20 kg mutton 20 kg beef trimmings 20 kg zebu boss fat, beef brisket fat or mutton fat. So as a general rule of thumb, start out with a 70% lean to 30% fat ratio when making sausage for what would be considered best practice for most types of sausage. Spices & Herbs – Dried spices and herbs are common in sausage making. Sausage/Salume Meat/Fat Ratio Calculations Formula. The fat instils flavour and succulence into sausages. Subscribe to this blog. But if your recipe requires a low and slow cook over an hour or more, lean meats degrade like my low fat sausages … Homemade sausage is a delicious and economical way to use all the bits of pork meat. Sausage making is a creative outlet for chefs that takes ordinary ingredients and transforms them into the extraordinary. Use a ratio of at least 25% fat to 75% lean/regular meat or the sausage will be too dry. Remember after cutting up your meat it is likely you will discard unwanted pieces. Curing Salts – Used in the production of various types of sausages, pink salt or tinted curing mix (TCM), also goes by various names including Prague Powder and Insta Cure. endstream endobj 153 0 obj <. They are a cost effective way of using excess trim from meat fabrication in a professional kitchen. They are also sold as “shorts’ which are 39-78 in. Once those precautions are taken, the rest of the sausage making process is a breeze. Characteristic seasoning formula per 1 kg. See how you like it and if find it too lean, add fat next time. e.g., extra lean pork = 95% lean; regular trim = 50%. The leaner you make it, the less fat it will have in it. Hog casings are divided into small intestines, middle intestines (middles), hog bung (end) and sewed bungs in which two casings are sewn together and allow for a larger diameter. Frankfurters, hot dogs, bologna, and mortadella are examples of emulsion sausages. Stuff the sausages as desired. What is Meat Calculator. A 80/20 ratio will produce a moderately juicy sausage with much less sputtering. Alternately, poach a small quenelle. The first number refers to the lean portion of the meat and the second number refers to the fat portion. / 1-2 meters in length. High standards of food safety must be maintained at all times. All types of fat can be incorporated in sausage mixtures but in general carcass fats are preferred. I'm sure there are some sausage experts that will chime in, but in my experience with % fat is really that its matter of personal taste. My rule of thumb is to add 10-20% fat when making venison burgers. This is acceptable and edible. This type of casing is used for sausages that are peeled before serving. View fullsize. Beef chuck that is 80 – 85% lean provides enough fat and beef flavor for sausage. Losing a bunch of lean mass but minimal fat mass would result in a high p-ratio during weight loss, whereas losing a bunch of fat mass but minimal lean mass would result in a low p-ratio. As a result pockets of fat will form inside of the sausage. Combine meats with salt and curing salts. My rule of thumb is to add 10-20% fat when making venison burgers. Adding fat to sausage is an important part of the process, since it helps with not only flavor. Natural – Made from the intestines of pork, lamb or beef these casing have a characteristic “snap” yet a tender bite that makes eating sausages so enjoyable. Moisture to protein ratio. Sausage Makers Square solves this problem, by allowing you to combine fatty meats with lean meat, to get the fat content you require. This is because it cooks for … Vegetables should be blanched or fully cooked when added to forcemeat. Make accurate measurements and keep notes and so you can duplicate the formula! Pork belly and fat back you can interchange in most game sausages. Summer sausage is a great way to use leftover venison trimmings. ), Chapter 7, pages 133 to 171. The meat should be extruded cleanly and the meat and fat should have a clear distinct appearance and not look mushy. Twenty percent is the minimum amount that I would add, but 30% is considered standard. This sausage has a very good ratio of lean meat and fat, and the grind favors chunky texture, which I like a lot. Soak the casings for at least 30 minutes up to 2 days to remove salt and excess odor. 205 0 obj <>stream Measure the seasonings and other ingredients. h�bbd```b``���A$�d�v�6���`�0� �i`�SA$�jɚf_��&���@���$0{&�,��Nf �{;� �t����ma�vU(��$�n���t�:X��q�I`�T�0 �@� Meatloaf. For example, when the sausages are made with a very low fat content (less than 15 percent), they are usually tough unless enough moisture is … Chill the mixture after mixing to maintain a temperature of to 32°-35°F/0°-2°C. Salt – Essential in sausage production especially for dry-cured and smoked sausages as a flavor enhancer it also limits bacterial growth. Plastic Casings - Used in commercial production of ham, bologna and salami, plastic casings provide a strong barrier to oxygen and moisture that maximize the shelf life of the sausages. Nuts can be toasted for enhanced texture and flavor. By Chef and Author, Eileen Clarke. https://yourmeatguide.com/homemade-sausage-best-fat-to-lean-ratio You can grind fresh pork butt for your Italian sausage. (3) To demonstrate the equipment, raw materials and processes involved in sausage manufacturing. Remember that in all cases emulsions are sensitive to temperature and will the colder they are the better the mix. Ideal temperature for grinding meats is between 28˚F.-2˚C and 30˚F/-1˚C, Partially freeze meat for better grinding and to maintain safe temperatures, Trim the meats of excess gristle and sinew, Weigh the meat and fat but keep each separate, Measure the seasonings and other ingredients. If I may offer it, I've switched to simply buying a shoulder roast for my sausage making. This primal cut of beef is from the cows shoulder, neck and part of the ribs. For making firm sausages like bratwurst, breakfast sausage, chorizo, hot dogs, and kielbasa a fat to meat ratio of about 80 percent lean meat to 20 percent fat is typically used. As my husband was cutting pork steaks and other cuts of pork I was putting aside the odds and ends of pork meat to use in the pork sausage. If I read it correctly, the book states that sausage should have a combination of pork shoulder/butt and back fat. Curing salts aid in the prevention of food borne bacteria like botulism. Moisture levels should be monitored with pH strips. Collagen – Made from beef or pig hides, bones and tendons and also derived from poultry and fish. Some moisture is lost during smoking, cooking, and storing, and this factor must be allowed for in the manufacturing process. Skip to main content Search This Blog Kosher Dosher...“I am a culinary Heretic" "Frugality Has No Place in Culinary Epiphanies" "Those that hold fast to authenticism stifles originality and uniqueness" Subscribe. Usually this means about 30 – 40% fat to lean meat. Keep the temperature of the meat as cold as possible (below 40 degrees F) during grinding and mixing. Test the mixture for taste and texture. After butchering our pig it is time to make pork sausage. %%EOF Some ratios are as high as a 1:1 lean to fat ratio (50% lean meat to 50% fat) or lower at a 4:1 lean to fat ratio (80% lean meat to 20% fat). These sausages are usually stuffed, cooked, and sometimes smoked prior to final cooking. Bratwurst, Italian sausage, Mexican chorizo, and breakfast links are all types of fresh sausages that are made by grinding meats with salt and seasonings and stuffing in casings or used in bulk form. Sausages that have around 20% or more fat are better because they will not dry out. I have read, and experienced, that that cut has a good ratio of lean-to-fat for making most pork sausage.