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Some tips for the new sausage maker - MEATS

Posted By: Joe Ames
Date: Monday, April 23, 2001 at 1:34 p.m.

Altho' there are classic meat combinations for most sausages, nothing is "Written in stone".

Processors use certain meat cuts mainly for reasons of economy and consistancy.

If you would rather use turkey thighs instead of veal, go for it. If you like the finished product, then it's the right meat.

More important than what animal the meat comes from, is which cut.

For purposes of binding and cured color, the more a muscle is used, the better it is for making sausages. In other words, the tougher the better.

The fat content of the meat you use should be somewhere between 30 and 50%. This is what makes the sausage juicy and flavorful.

Use fresh meat, just as with computers, "Garbage in, Garbage out". ;-)

And finally, try to keep the meat cold, 40 F. or colder.

Hope this helps

Joe

If anyone else has some pointers to offer a novice sausage maker, please post them.

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