processhead I agree Paul. I think about the intestine’s process with the cleaning, rinse, turning inside out to scrape off the polyps and wash/ ck… Dried in salt works, and they don’t need refrigeration, but with my hanks i get 15-20ft runs blowout free strings. Commerical fresh sausage makers buy casings by the barrel in brine, and or process their own.
Greasy in the mouth
-
just did a batch of snack sticks with 7 pounds deer and 3 pounds pork fat. flavor is great but if you are eating them alone leaves a greasy coating in your mouth. Any thoughts?
Thanks -
Phantom
Need to know more of your process. The ratio is correct. -
You can get “fat out” I believe they call it by using too high a temperature too early or overall too high a temperature I read somewhere. I myself slowly ramp up my heat on my sausages etc and have never experienced it. The fat ends up liquifying and forming into pockets.
-
Mixed it all up put in the fridge overnight 12 hour later stuffed them 19mm casings started them at 120 for a hour 150 for 2hours with smoke 160 then 180 till 155 temp, ice bath, then fridge overnight vacuum packed next day
-
Not sure, However I never go over 165 and pull mine at 152 to 154. I do not use collagen casings if thats what you used. I use the smaller sheep casings for snack sticks but I’m sure thats not it because I’m probably in the minority not using collagen for snack sticks. I grind my own pork butt and leave all the fat and never had that issue but I have heard of it. I’m just trying to remember on what sausage making forum that was on to read what the suggestions were for you.
-
Did you use a binder like low fat dried milk or anything?
-
Phantom Sounds like what KenfromMI was saying, your fat rendered out of the stick and then it gets trapped ebtween casing and meat and has a greasy feeling to. Try adding sure gel meat binder or soy protein blend or something and mix for a few extra minutes. That should help. Now, it could be your fat source too, do you know what type of pig it was from?
-
KenfromMI I did not just deer and pork fat
-
Jonathon Thanks guys i will try that on the next batch
-
Phantom I like to use more of an 80/20 ratio when doing my sticks. There’s enough fat to coat the mouth and allow seasonings to linger in your mouth but helps avoid any rendering. This was a small batch I made for a relative in my pitt boss vertical pellet smoker using an 80/20 mixture using sure gel and smoke meat stabilizer so I did not have to hold overnight. Also removed at 130 and finished in sous vide
-
RJ Adventures
Very nice. Sous Vide finish is the only way to go! -
PapaSop absolutely! I always knew a lot of people commercially used a steam or water bath to finish hot dogs but never thought to use my sous vide to finish these! Its amazing the time its cut down! At 177° I never have to wait more than an hour after 130 to finish! Amazing and great product results!
-
RJ Adventures
Amazing isn’t it. Even had some wrinkled sticks come out of the hot water bath nice and smooth. Last batch I did the sticks were done in eight minutes after pulling @ 135. Was using 170 in the water bath. The new norm
-
I have seen where guys do that with Kielbasa but I was always worried that it would remove all the smoke flavor simmering in water.
-
KenfromMI you’d be amazed, that is what Jon was worried about for the longest time, but it does nothing to change any smoke flavor at all. The only thing I thought about trying is putting the temp right where I wanted them to finish and let them sit slightly longer (this is how true sous vide is done) that way everything ends up the same temp… just have to be careful of being in there too long and leaving a mushy broken down protein texture like it does to whole meats if left in there too long
-
RJ Adventures
Interesting thought on waiting but also think it would change the finished product. For myself it’s just hitting lethality and then ice bath. Guess I’m looking for a certain finish on a smoked sausage. But then again, what’s wrong with experimenting. That’s why we’re here! -
PapaSop absolutely! I just thought because you know how no matter what you do, it’s hard to obtain an even heat throughout a smoker unless you have a huge commercial smoker, even then the meat is going to cook slightly different based on cheese concentration, etc in every portion… however, if you’re able to get that internal temp to exactly the same temp for each piece, imagine how the profile would be in everything… should be identical pending you’re not having to leave stuff in sous vide too long… I look forward to trying it when I don’t have all this ot at my regular job to take on! Maybe Jonathon can partake in a trial!
-
RJ Adventures Yeah, that is why I go at either 177 or 172 depending on the diameter of the product. It very well might be another thing that I have been worrying over when it actually means nothing. Parksider Ever left your sticks/summer sausage in too long and had it mushy? I’ve got to do some grinding soon for a video review on the grinder (finally) I have that meat earmarked for testing making snack sticks on a pellet grill but I might steal a few off of there and try some different sous vide temps/times. I’ll obviously let everyone know!
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
Register Now For Complete Access To Meatgistics!