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On 20 Oct 2004 18:28:08 GMT, (PENMART01) wrote:

>
>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

I am willing to let others be the judge.
Have a nice day.

Allan
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