Mushy snack sticks

[twilliams]

dh4ever77 it was actually a whole hog I had trimmed up in 25lb batches at 80/20 ratio. I was buying 2 Berkshire hogs a year from my hog supplier. I would have one butchered for family meals of steaks, roasts and bacon, the other just all pork trim for sausages and fresh brats for the year. Pork butts is an option if that is all you can get but I doubt you would get a 80/20 ratio. You would have to trim all fat off the lean then weigh each lean and fat separately to figure out what your ratio is.

[dh4ever77]

twilliams im deffently going to trim all fat off then add it back. One less variable to go wrong. I see some guys just mix 60 40 and add no back fat but i have no idea how that would turn out.

[dh4ever77]

twilliams well i guess my question is i have a 6lb beef roast. Should i mix with the pork shoulder and back fat or just back fat?

[twilliams]

dh4ever77 I prefer pork added to my meat block. It’s not a must. So for a 6 lb lean beef meat 30% of that is 1.8 pounds. So if you do 6 lb lean beef, 1.8 lbs 80/20 pork trim and .2 lbs of pork fat giving you an even 8 lb meat block would be close to a 70/30 mix. Or you could do 6 lb lean beef with 1.5 lbs of pork fat and no pork trim for a total of 7.5 lb meat block.

[dh4ever77]

Thank you for all the help and quick response. I
will post a update this weekend on how they turn out

[mrobisr]

Everyone has given great advice, but I will add this little caveat. I do not add liquid according to recipes, but according to the mince’s appearance. There are just too many variables in meats today, some inject phosphates, some saline water, and others it is just meat, so when I am mixing I add liquid to the point where the mince has a nice shiny glossy appearance, no more or no less and it has never failed me, ever. If you are wondering what that looks like, just add a little liquid at a time when mixing and you will see the mince turn from a dull paste looking glob to a pretty mince that shines, that is the perfect mince.

[mrobisr]

While feeding I also was thinking and I do not know how the recipes are developed for pre-packaged seasonings, but most all professional sausage makers use green hams and back fat to specific ratios, if you are like me and use what is available or on sale then that can also throw off the moisture content and texture of your mince. Not the end of the world, but something to think about when adding liquid.

[mrobisr]

dh4ever77 If everything is the same as the recipe goes, then the only other variable is you are not stuffing tight enough and that will cause a mushy stick for sure.

[Dr_Pain]

mrobisr That is some GREAT advices!!

[dh4ever77]

mrobisr i think it was the carrot fiber holding to much moisture. I will be trying sure gell tonight. I am getting the stuffed nice and tight with no air.