Author Topic: I'm not sure why??  (Read 993 times)

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Offline TMB

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I'm not sure why??
« Reply #-1 on: May 30, 2014, 10:56:20 AM »
The last batch of breakfast sausage I made feels like it has an outer skin on it but not in a casing. The texture feels perfect in the middle but the outer part has a rubbery feel so when you bite it the very first feel is rubbery then ok after that

I used 25/75 meat and cut  3/4 in patties. Do you think the patties were to thick?  Or is there something I'm missing?









 
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Offline nepas

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Re: I'm not sure why??
« on: May 30, 2014, 11:07:33 AM »
The last batch of breakfast sausage I made feels like it has an outer skin on it but not in a casing. The texture feels perfect in the middle but the outer part has a rubbery feel so when you bite it the very first feel is rubbery then ok after that

I used 25/75 meat and cut  3/4 in patties. Do you think the patties were to thick?  Or is there something I'm missing?


How long did you mix the meat?








 
Flint
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Offline TMB

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Re: I'm not sure why??
« Reply #1 on: May 30, 2014, 11:17:18 AM »
Ground the meat one time then mixed in the seasoning ground a 2nd time both on 3/8 plate.    Mixed by hand for less than 2 mins because of the chance of the protein getting tough
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Rec-Tec smoker
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I HAVE AN INFRARED ADDICTION

Offline nepas

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Re: I'm not sure why??
« Reply #2 on: May 30, 2014, 11:34:08 AM »
Ground the meat one time then mixed in the seasoning ground a 2nd time both on 3/8 plate.    Mixed by hand for less than 2 mins because of the chance of the protein getting tough

I think the mixing is why it feels funny. Try another couple mins.
Flint
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Offline TMB

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Re: I'm not sure why??
« Reply #3 on: May 30, 2014, 12:06:30 PM »
Ground the meat one time then mixed in the seasoning ground a 2nd time both on 3/8 plate.    Mixed by hand for less than 2 mins because of the chance of the protein getting tough

I think the mixing is why it feels funny. Try another couple mins.
So mix 3 to 4 mins?
Member #2
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1 Infrared smoker (Home Built pellet smoker)
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Rec-Tec smoker
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Offline nepas

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Re: I'm not sure why??
« Reply #4 on: May 30, 2014, 12:51:07 PM »
Ground the meat one time then mixed in the seasoning ground a 2nd time both on 3/8 plate.    Mixed by hand for less than 2 mins because of the chance of the protein getting tough

I think the mixing is why it feels funny. Try another couple mins.
So mix 3 to 4 mins?

yes

keep your hands wet
Flint
New Elder Wand with infa red tip.

Offline TMB

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Re: I'm not sure why??
« Reply #5 on: May 30, 2014, 03:22:49 PM »
Ground the meat one time then mixed in the seasoning ground a 2nd time both on 3/8 plate.    Mixed by hand for less than 2 mins because of the chance of the protein getting tough

I think the mixing is why it feels funny. Try another couple mins.
So mix 3 to 4 mins?

yes

keep your hands wet
Will do rick thanks!   
Member #2
2 SRG's  (infrared)
1 BEESR (ele Big Easy infrared)
1 DC smoker/ charcoal SRG (infrared)
1 Infrared smoker (Home Built pellet smoker)
1 Grill2go ice (infrared)
Rec-Tec smoker
Weber Smokey Joe (Silver)
I HAVE AN INFRARED ADDICTION