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On 20 Oct 2004 16:58:26 GMT, (PENMART01) wrote:

>> "Edwin Pawlowski" writes:
>>
>>>"Allan Matthews" wrote:
>>> Seasoning is always added to sausage before the the last grind. If
>>> only one grind is to be done, add the seasoning after meat is cubed.
>>> Sheldon, I don't believe you have ever made any sausage.
>
>Allan Matthews, the only sausage you're intimately familiar with is that widdle
>breakfast link dangling from your crotch.
>
>>Crap! I've been doing it wrong all these years. Your method may work, but
>>mine does also. and I don't add the spices before the grind. Nor do I add
>>the liquid, cheese, etc. until it is all ground.
>
>Absolutely correct, Ed. Typically for the types of sausages made at home the
>meat should only be ground *once*, otherwise the fat will smear and the texture
>of the lean will be too smooth (you don't want sausage meat the texture of the
>pre-ground mystery meat from the stupidmarket). If someone is using the KA
>attachment they are not preparing more than a few links at a time nor can they
>fit very large pieces of meat into that doohicky, and they certainly should NOT
>be cubed, in fact meat should never be cubed when using the types of grinders
>typically used at home... for proper grinding with *single stage* grinders the
>meat should be sliced into long strips, the meat will feed more uniformly,
>resulting in fewer jams and a properly textured product.... and again, for
>types of sausages made at home the meat should be ground only *once* and with a
>relatively large hole plate... unless one is preparing wieners, bolonga, loafs,
>liverwursts and the like where the meat will eventually become blended smooth
>the seasonings should be added to the meat *after* grinding, and mixed by hand.
> With smooth meat sausage, as stated above, the seasonings should be added
>*during emulsification*. The only thing I add to the meat before grinding is a
>very light coating of vegetable oil, adds some extra healthier fat and does
>indeed uniformly lubricate as the grinding process progresses... again, no jams
>and smearing. I add all my seasonings *after* grinding, I usually grind at
>minimum a 20lb batch and have no problem hand mixing spices, herbs, and
>seasoning with coarsely ground meat... even better if the spices, herbs, and
>seasoning is premixed as a blend before mixing with the meat. I've tried
>seasoning the meat before grinding, the grinding process alone will not
>uniformly blend the seasoning as well as can be done mixing by hand after
>grinding, and once distributed during grinding the seasoning will not
>distribute further by hand mixing unless mixed so vigorously that the texture
>is compromised. Were I preparing meatballs or meat loaf, where texture is not
>so critical, I add some flavoring ingredients before grinding, but not with
>sausage (a critical element of sausage making is it's texture). Rytek Kutas'
>book specifically instructs to add seasonings for sausage *after* grinding is
>completed.
>
>
>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
>"Life would be devoid of all meaning were it without tribulation."
>Sheldon
>``````

Sheldon, I would suggest that you read a good reference book on the
making of sausage. If you have trouble with fat smearing, it is too
warm.

Also you might get a good reference book on courtesy, predudice and
the art of communicating without using vulgarities or obscenities

I personally have no problems with somebody doing something
differently than I do. Obviously you do...also with people of
different ethnic and racial backgrounds...that is called bigotry.

Have a good day.