Suggested grind for sausage

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Suggested grind for sausage

Postby Copasspupil » Tue Jan 28, 2020 11:33 am

I’m having some Argentinian chorizo sausage made. I’ve had the butchers Italian sausage which they do a fine grind more like kielbasa where I want more texture like traditional Italian sausage. Got a suggestion? I was thinking chili grind for it

Also, I’m having them make soppressata for me as well. The videos I’ve watched all look fairly course then it’s mixed up with the seasonings it seems to smooth out more.

Pics are the look I’m trying to hit.
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Danno

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Re: Suggested grind for sausage

Postby Papa Tom » Tue Jan 28, 2020 1:16 pm

Suit yourself on the grind, chili grind should be fine.
There are other factors that will affect the finished texture. If after adding the spice mix you do a thorough mix of the meat mixture it will finish with a smoother (more bonded) texture.
If you do a second grind after initial cure the meat will have a coarser texture many Texas type links are like this.

BTW the pictures to me look like a coarse grind maybe 5/16 with the through mix I mentioned above. Some folks also do a separate different grind on the fat the pictured might be 1/8" .
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Re: Suggested grind for sausage

Postby Copasspupil » Tue Jan 28, 2020 2:34 pm

Tom
The grind seems backwards to my thinking process. I would have thought a second grind would have made a smoother texture. Interesting.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
papa tom USER_AVATAR
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Re: Suggested grind for sausage

Postby Papa Tom » Tue Jan 28, 2020 3:41 pm

Copasspupil wrote:Tom
The grind seems backwards to my thinking process. I would have thought a second grind would have made a smoother texture. Interesting.



It's all about timing if you do the second grind before the initial cure smoother. If you do the second grind after, coarser, many recipes especially older ones call to mix the seasonings into the grind then refrigerate overnight then regrind and stuff.
The reason for this is that the salts in the mix cause some proteins (actomyosin) to go into solution with time they will rejoin (bind) this is what causes sausages (or your meatloaf for that matter) to become firm but regrinding loses that bond.
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copasspupil USER_AVATAR
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Re: Suggested grind for sausage

Postby Copasspupil » Mon Feb 03, 2020 11:26 am

I tried the sausage yesterday. It was not as dark of a color as the pic I saw on line and honestly the flavoring was not intense. I’d say lacked flavor and the texture was smoother than I would have thought. Any ideas?
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
papa tom USER_AVATAR
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Re: Suggested grind for sausage

Postby Papa Tom » Mon Feb 03, 2020 5:08 pm

Copasspupil wrote:I tried the sausage yesterday. It was not as dark of a color as the pic I saw on line and honestly the flavoring was not intense. I’d say lacked flavor and the texture was smoother than I would have thought. Any ideas?



Not without having first-hand involvement.
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copasspupil USER_AVATAR
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Re: Suggested grind for sausage

Postby Copasspupil » Mon Feb 03, 2020 8:51 pm

Tom I will be stopping by on Wednesday to pick the order up and see what he did. I’ll get back to you then.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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