Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.

They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.

As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.

Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.

Smoked sausage should never exceed 165* internal temp.

You cooked/smoked to fast and to hot. You leached out all the fat, water and goodness.

Don’t freeze them.

Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.

They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.

As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.

Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.

ECA should be added just before stuffing AND smoking/cooking.

If you add it the day before you will have a soft, mushy texture.

It’s up to you however, if you like mushy then add it the day before.

Don’t freeze them.

That’s about 23% fat, not enough for breakfast and that is if you added pure pork fat, if there was lean meat on the pork trim it becomes even leaner

Apparently nobody here has and answer, pitty

Dr_Pain

Both product archive there desired results by altering the PH.

Phosphate raises PH, ECA lowers PH, using them at the same time accomplishes what as far as PH is concerned

Walton’s recommends their Special Meat Binder a blend of milk product and Sodium Phosphate in their sticks and other cured meats as in Summer Sausage.

Walton’s also recommends Encapsulated Citric Acid for a desired tang. in the same products.

Both of these are used at the same time.

The Phosphate achieves it moisture retention properties by “Raising” the PH.

The Critic Acid achieves its tang and other properties by by “lowing” the PH.

How can these two, one raising and one lowering PH be used at the same time?

Smoked sausage should never exceed 165* internal temp.

You cooked/smoked to fast and to hot. You leached out all the fat, water and goodness.

Midwest_kc said in How bad did I mess up?:

Moisture retention. I thought a lot of people used it in fresh sausages. Maybe not, but I’ve liked my previous results with it.

Binder is not needed in fresh sausage.