"Ed Pawlowski" > wrote in message
...
> On 1/7/2015 11:25 AM, Ophelia wrote:
>>
>
>
>>> Overworking the meat will make it be a brick also. The mixing of the
>>> meat, especially with added salt, extracts the myosin from the meat
>>> and makes it stick together. You need a little of that to form a loaf
>>> or burger patty, but too much makes it hard.
>>
>> Thanks for the advice, Ed. I seem to remember I made that other batch
>> in the Kenwood using the dough hook. What do you think about that?
>>
>
> It can work, but be sure not to overdo it. OTOH, if you are making hot
> dogs you want a very fine grind and make it into an emulsion that can be
> shaped and stick together.

I never make hot dogs but I take the point, thanks! Better to use my hands?



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