Allan Matthews blathered:
>
>>(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.
>
>Sheldon, I would suggest that you read a good reference book on the
>making of sausage.

Kutas' isn't? duh

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

Huh? My post contains no vulgarities or obscenities, none!

>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

Um, my reply is perfectly polite... highly informative and precisely
accurate... you are simply a sore loser who's making a weak attempt at grasping
for straws, making a strong case for your being a fool, and obviously for all
the world to witness, a pinheaded dunce.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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