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Some tips for the new sausage maker - MIXING

Posted By: Joe Ames
Date: Thursday, April 26, 2001 at 6:12 p.m.

This is probably the most important step for making a good sausage.
This is where you are going to do the "Myosin" extraction.

(Keep everything COLD, try to keep the meat at 40 F. or colder.)

See more about myosin here -

http://www.theingredientstore.com/sausage/myosinx.htm

The salt coming into contact with the surface of the meat will extract the myosin. The finer the meat particle size, the more surface area becomes available to the salt to release the myosin and the faster the extraction process will take place.

As mentioned in the above link, myosin is the "glue" that is going to hold the meat, water and fat all in place in your sausage when you cook it.

Keep in mind that myosin behaves much differently in cold (40 F. or colder) temperatures, the colder the better. Because of the relation to salt and surface area, extrraction could take up to 10 minutes, however, most of the time about 3 to 5 minutes. As you mix the meat and salt, you will see a transformation take place with the meat texture. It will begin to get "Bouncy", and you will be able to grab some of the meat and it will pull out in sort of a "Stringy" texture. This is the myosin at work. When you reach this stage the meat is ready to stuff into casings or made into loaves. However, as with the seasonings mentioned earlier, it's best to let the mix "set" over night in a cooler.

Sometime, you may want to make a lunchmeat type product like a Ham Loaf. This is where you take about 25% of your meat mix and grind it fine, then extract the myosin, then mix this with larger chunks, that have been pre-cured. Or make a beef loaf minus the cure. There can be many variations on this to make some interesting sausages.

Again, anyone who wishes to add to this, or anyone with questions, feel free to go for it. ;-)

Joe

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