How do you package your mince/burgers/sausages?

[Jvoelcker]

Squashed sausages should not be a problem - they will plump up when cooked.

First attempt lead to them bursting out the ends

Don't bother making burgers before freezing. Freeze the mince, and form burger after defrosting.

We would always make burgers up on the fly, but have a few friends that would prefer ready made burgers hence going down that route.

 

[Jvoelcker]

Don't bother making burgers before freezing. Freeze the mince, and form burger after defrosting.

that's what I've started doing I also add the spice so they soak into the mince
[/QUOTE]
I does seem sensible and adding the spice is a great idea, but some people prefer the convenience of ready made

 

[VSS]

Don't bother making burgers before freezing. Freeze the mince, and form burger after defrosting.

No good if you want to sell them.

 

[aris]

Burst sausages tends to be from over stuffing and/or too much added liquid.

 

[lochty]

Ok. Are they specific sausage bags or just a set size vac bag.

My sausages vary considerably in size so could be interesting trying to get in a standard bag

They're about 150mm x 120mm. I make the sausages to fit the bag.

 

[VSS]

Sausages vac packed on poly trays. Chilled (almost frozen, but not quite) before packing:

 

[Jvoelcker]

Burst sausages tends to be from over stuffing and/or too much added liquid.

They had been too finely minced and just burst out the end.

 

[Phil fox man]

They had been too finely minced and just burst out the end.

sounds like too moist a mix, maybe prick this batch and adjust your next mix.
this was one of my first mistakes when I started.
phil.

 

[John Gryphon]

Don't bother making burgers before freezing. Freeze the mince, and form burger after defrosting.

Handel`s Messiah! (Hallelujah)

For home consumption we may do 20-40 KGs of veni mince and simply use commercial grade freezer bags. I have an old enamel bowl that I dig into the tub of meat and it averages around a kilo at a time. Bag it then wrap hands around the 'bulb' of meat in bag to exclude air, spin it around and then use the bag taper which tapes and cuts off excess bag. Have a gander through this local mob, ooh lah lah they have some goodies for the home or trades butcher.

Bag taper 30 lousy bucks pffftt!

Huon Distributors - Meat and Food Industry SuppliersBag Sealing Tape Dispenser

Back to my original quote.

 

[aris]

They had been too finely minced and just burst out the end.

How fine it is minced should not cause this. Either over stuffing, too much liquid, or you didn't mix the forcemeat enough at a cold enough temperature so the fat, protein, salt, and liquid did not bind properly.

 

[Jvoelcker]

sounds like too moist a mix, maybe prick this batch and adjust your next mix.
this was one of my first mistakes when I started.
phil.

Only happened with first batch - very fine and moist, vacuum packer squished them completely out of shape with some bursting out the ends.

Now use a coarser dryer mix and freeze before vacuuming