Need advice..

Sausage making and curing meats.

Moderator: TBBQF Deputies

txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Need advice..

Postby Txdragon » Sun Sep 03, 2017 1:04 pm

Any other sausage heads attempt sausage using Fish? I've tried before and it didn't go over so well, so I'm looking for any pointers, technique, etc. My first thought is processor rather than grinder. Tried my grinder the first couple times and nope. Mush. Frozen then cubed and put through a processor sounds like it may work better. Thoughts?
(Insert witty signature here)
spacetrucker USER_AVATAR
spacetrucker
Chuck Wagon
Posts: 3434
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

Re: Need advice..

Postby spacetrucker » Sun Sep 03, 2017 3:00 pm

I would try the fish cut into strips then run it through the freeze cycle and grind frozen, I spent untold time as teen age labor grinding frozen beef into hamburger, the frozen part really keeps the texture, never made fish sausage, just thinkin the frozen fish would grind better.... good luck
Don't count every day, Make every day Count
Good Cue to ya..
Vernon

FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Swamptrout
Pilgrim
Posts: 34
Joined: Tue Apr 11, 2017 9:51 pm
Contact:

Re: Need advice..

Postby Swamptrout » Sun Sep 24, 2017 6:52 am

An old post but we do ours fresh and in the food processor with quick bursts. You will only ever get mush consistency though as the flesh is delicate. If you want firmer chunkier mouth feel you will need to add other seafood like prawn, scallop or lobster meat. You will also get your chunk with other fillers you use like onion, rice etc.
My obsessions - cooking, grilling, burning, smoking.
My possessions - GMG DB, Akorn, Hark Roti, Ziggy Triple, Viva Multi Cooker.
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Need advice..

Postby Txdragon » Sat Oct 28, 2017 9:52 pm

Thanks for the tips! I think I'll try a really coarse grind and see how that works out.
(Insert witty signature here)

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 8 guests