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just answered a pm from lynsey, figured I might as well post it up as well :-)
several advantages. It cuts cleaner, the fat doesn't smear. You don't get that horrible build up of sinew around the cutting blade and clogging the grinder plate up, because it cuts rather than pulls.
Because the meat is still quite fragile when you mix it, the chunks of muscle break down further into smaller muscle fibres. So you can get away with one grind using medium or large plate and a good mix and end up with an almost emulsified texture sausage without having to resort to a food mixer or a double grind.
You also get significantly less back pressure in the grinder which extends the life of your grinder and helps keep the meat cool.
Some commercial sausages are deliberately 'cooked' by pressure in a feeder rather than by applying direct heat.
Plus you can take the whole process that bit slower and more relaxed without having to worry about whether or not the meat's too warm.
And when you add the spice slurry and mix the temperature actually drops.
Did a mix the other day. The meat started out at -1 (centigrade), was -0.5 after the grind and dropped down to -2 after spice and beer slurry and mixing.
It's the old adding salt to ice trick.
But for safety having your sausage meat end up colder after grinding and mixing has to be good
It does mean you have to add the spices after grinding, but once you get into the hang of it, it is a better system.
I find the best way to get the meat temp just right is to use the microwave at it's lowest setting - NOT DEFROST.
I reckon 5-10 minutes per pound if using shoulder steaks/csr's.
If you plannig on using whole butts, then I'd buy fresh, debone and slice AND then freeze. makes for much more even defrosting.
The ideal state for the meat is when it still feels frozen but you can slice it fairly easily with a good knife.
:-)
Originally posted by lynsey123
Because the meat is still quite fragile when you mix it, the chunks of muscle break down further into smaller muscle fibres. So you can get away with one grind using medium or large plate and a good mix and end up with an almost emulsified texture sausage without having to resort to a food mixer or a double grind.
You also get significantly less back pressure in the grinder which extends the life of your grinder and helps keep the meat cool.
Some commercial sausages are deliberately 'cooked' by pressure in a feeder rather than by applying direct heat.
Plus you can take the whole process that bit slower and more relaxed without having to worry about whether or not the meat's too warm.
And when you add the spice slurry and mix the temperature actually drops.
Did a mix the other day. The meat started out at -1 (centigrade), was -0.5 after the grind and dropped down to -2 after spice and beer slurry and mixing.
It's the old adding salt to ice trick.
But for safety having your sausage meat end up colder after grinding and mixing has to be good
It does mean you have to add the spices after grinding, but once you get into the hang of it, it is a better system.
I find the best way to get the meat temp just right is to use the microwave at it's lowest setting - NOT DEFROST.
I reckon 5-10 minutes per pound if using shoulder steaks/csr's.
If you plannig on using whole butts, then I'd buy fresh, debone and slice AND then freeze. makes for much more even defrosting.
The ideal state for the meat is when it still feels frozen but you can slice it fairly easily with a good knife.
:-)
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