If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.
Potato Sausage question
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Hello, all. I’m new to sausage making and have a question. My first batch of brats turned out great but today’s batch of potato sausage had “blowouts”. Now I’m reading that I could have just frozen them raw but my recipe said to simmer for 15 minutes. First I thought it was because my second batch of simmering I used the water from the first batch. Thought it had something to do with not starting with cold water. Third simmer had two blowouts while I used fresh water. Any suggestions?
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
What type of casings?
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Hog Casings, 32/35 mm
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by glen
Yeah, surprised it happened with natural casings
The usual causes are too tight on the stuffing, especially if something in your mix expanded when heated (although potatoes seem to be heat stable)
Air pockets could be a cause
Simmer is about 170 F, I’ve had boudin blowouts because I let the heat get too high but that was with collagen
Forgive me if these seem too basic but you say you are new to sausage making and we all start somewhere -
Thanks! Yep, just starting, and learning a lot. It was delicious, if messy. Next is breakfast sausage with collagen…
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BettyWNC I poke lots of small holes in two sides and put them in the microwave on medium low for 15 minutes then pour off any liquid and turn them over and give them 10 minutes more on medium low. If you like them browned finish them in a fry pan with a little bacon grease. Also when I grind the potatoes I mix in the spices and onions that have been run through a food processor and add potato flour to stiffen up the mixture. This prevents the potatoes from going brown. Since I use ground moose and pork and freeze most of the sausages I use a pointed knife to poke the frozen sausages on both sides and nuke them on medium low until they are cooked. )
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
BettyWNC I think that it might be overstuffing the casing. Mine are not stuffed quite as firm as best. I am not sure about freezing them raw, because I think that the potatoes will turn gray. I summer mine, let them cool before packaging.
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Brianzipperdog123 Potato flour! That’s brilliant!
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BettyWNC potatoes and onions have a lot of water which makes steam when the sausages are cooked. Naturally something has to give or bursts will occur. You have a choice cook them low and slow so the steam can ooze through the casings or poke many small holes so pressure can’t build and burst the casings. A homemade pin pricker tool is worth spending a little of this isolation time making. I know you can do it.
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OMG, major dope slap here. Of course! This is why you should learn from someone, not a video. I put a few pokes in because that’s what the guy in the video did, but I didn’t know why that step was so important. Thanks!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Probably why poaching from 150 to 180 deg F. is recommended
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BettyWNC I have been making potato sausage for years I always boil for 10 minutes then bake or fry never had casing break
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Start out very low temp warm water and raise slowly this will help from bursting , Also like mention needle the sides to help with pressure buildup . Bet they tasted great
Just my 2 cent Stella 69
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