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Thread: Sausage binding agent

  1. #1

    Sausage binding agent

    Do people use them?

    just made some
    venison, pork belly, rusk, water, few herbs, salt and pepper.

    good consistency on filling cases, nice and moist not too chunky
    when fried they don't loose any of the fat, at least not a lot but they are still a little dry and have what I can only describe as a slightly granular texture.

    perfectly edible and the Rosemary really works.

    i see some people using stabiliser or even eggs

    am I missing something?

  2. #2
    Try using pinhead rusk and mincing the meat through a slightly finer disk which should help it bind better. I also use cheap packs of cooking bacon from the supermarket - it's cheaper and gives much better results! Sausages are better with back fat rather than belly fat. I work on the principal that bacon is about 50% fat so put double the amount in as fat required. Sounds like you don't have enough moisture or fat? Hydrate the rusk with the equivalent volume of water. You can also add a little vegetable/olive/walnut oil to the mix which should help and is healthier than adding pork fat!
    MS

  3. #3
    think the hydrating the rusk first was where I went wrong!
    I added it and then added water to the mix,
    feels fine but when cooked I can see where the granular aspect comes from

    batch number 2 coming up!!

    where do people get their hog casings from?
    that the other thing, prefer natural to the "plastic" ones

  4. #4
    Quote Originally Posted by bewsher500 View Post
    think the hydrating the rusk first was where I went wrong!
    I added it and then added water to the mix,
    feels fine but when cooked I can see where the granular aspect comes from

    batch number 2 coming up!!

    where do people get their hog casings from?
    that the other thing, prefer natural to the "plastic" ones
    Ahh yes! That would do it! I always mix all the herbs and spices thoroughly into the rusk and then add water (or cider or wine!) and mix. I let it chill for about 24 hours and then fluff it all up before finally adding it to the meat.
    I get my casings from a local supplier now, but I used to use Scobies who did some quality casings.
    Here:
    http://www.scobiesdirect.com/
    MS

  5. #5
    Viagra works well I'm told it sorts out most sausage problems. Sorry.

  6. #6
    I get my casings from the butcher I get the pork fat from I would think the fat ratio was a bit low if you added the wright amount of water to the rusk the way you added it shouldn't matter as long as it all went in. Belly pork carries a lot you really only want the fat trimmed back fat would be a safer bet no pork meat to through the ratio off

  7. #7
    Try tongmaster-seasonings on e-bay

    Good selection of mixes, casings etc and the price is very right, free postage and quick turnaround.

  8. #8
    The OP mentioned a granular texture and I wonder if the mix was mixed properly , for long enough and at the correct temperature.
    As I understand it, the mixture has to be beaten until the fat and water form an emulsion which gives the typical sausage texture when it's cooked
    When mincing the sausage meat it is advisable to use ice cold water as mincing will raise the temperature enough to separate the emulsion of meat,fat ,rush and water
    This place is excellent for sausage making info. there is a mass of recipes and the members are extremely helpful They will tell you all about temperatures, mixing , filling use of rusk ,seasoning, fat ratio etc -http://forum.sausagemaking.org/viewforum.php?f=15
    I hope this is helpful I find sausage making can be a bit technical but very rewarding when you get it right
    ED

    Just found this -http://www.localfoodheroes.co.uk/sausagemaking/sausage_making_guide.pdf
    Last edited by Edchef; 26-05-2015 at 21:54.

  9. #9
    I use a 70/30 meat to fat ratio. No rusk, just a cup of skimmed milk powder to each 5lbs of meat. Stabilisers aren't needed if they're to be eaten fresh, but you can buy a phosphate blend if you like? It only does exactly the same as the milk powder though
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  10. #10
    well I had thought I had mixed them pretty well

    I minced the venison, minced the pork, mixed the meats and rusk all together, ran through the mincer again
    mixed by hand adding water to make sure it was all blended
    water was quite cold as was the meat
    only think that wasnt was the rusk and herbs/spices

    batch 2 on way when i get some casings!

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