On Wed, 20 Oct 2004 17:54:27 GMT, Allan Matthews
> wrote:

>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.


Oh yes, before you get your reference out to corrct my fumble
finger...it is spelled "prejudice".