When should you add spices to your sausage meat? Beyond the Recipe

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When should you add spices to your sausage meat? Beyond the Recipe

Рет қаралды 23,680

Күн бұрын

Today we are going to figure out when should you add the spices to your sausage mix.
You can find a printable recipe for the Polish Kielbasa here: twoguysandacoo...
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Eric
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Пікірлер: 108

@benjaminm4702 Жыл бұрын

I really appreciate this style of recipe discussion. This sort of experiment is often out of reach for most home chefs where resources don't allow the risk of failure or simply the volume of sausage being produced. Learnt a lot.

@rickf.9253 Жыл бұрын

Very interesting. I have always seasoned after grinding, but wondered about the other two ways after seeing many sausage makers do those methods. So I appreciate your doing the experiment, so I don't have to. I have picked up many tips from you. Thanks Eric, and keep those sausage videos coming!

@paulspooner9867 Жыл бұрын

I make fresh sausage and season the meat without the fat and fridge over night and grind the meat and fat together after freezing, the meat takes on the seasoning where the fat hardly dose that's why i do it this way. might be worth a try if you haven't already, love the vids

@martin41s Жыл бұрын

Great series for the beginner

@duncanhenry Жыл бұрын

This is a awesome experiment! Great tips in this and awesome to see the end products gets tested by you.

@fullofitray Жыл бұрын

Duncan Henry, I love watching you videos also!

@jim6682 Жыл бұрын

Eric thanks for your informative videos. I've always used a slightly different method. I mix all my spices, salt, cure and binder with the water then place the mixture in the refrigerator to chill and let the salt & cure dissolve in the water. Then I grind my chilled meat. Lastly I put the ground meat with my water/spice mixture into the mixer and mix until done. I've always obtained excellent results this way. My thoughts are by dissolving the salt, cure, sugar ect. into the water I get the best possible distribution of spices and cure into the meat.

Жыл бұрын

I'm new to homemade sausages, and i have to say, most of your advice is really great. Thanks, mate

@ericfoster3636 Жыл бұрын

Good video. I add seasoning before my last grind, Then I add cure and liquid when mixing. Enjoyed the experiment!!

@victormaack2353 Жыл бұрын

Another great video Eric. I was really excited when you added the liquid to the spice and binder as this is how I have always done it with great success. The only difference is I add the liquid solution to the ground meat at the beginning of the mixing process. I would have loved to seen that process as well just to hear your feedback. Flavor wise I'm sure it would be the same as the other 3. Thanks Eric cheers

@johnreeves8156 Күн бұрын

This was really an informative video thanks for doing all the grunt work. Learning quite a bit keeping an eye on you. Thanks again

@5555tundra 2 ай бұрын

Thanks for this top rated informative presentation, I have been following your advice in many recipes and none disappointed. Keep up the good work. Greetings from Michigan

@johnbelvedere5040 Жыл бұрын

I always look forward to your videos. They have upped my sausage game. Thank you👍

@oldguyonacouch7216 Жыл бұрын

Good info. I always add after grind and use a meat mixer to blend. I knew there would be no difference in taste but never thought about the effect of salt over night as I always mix and bag it over night anyways for stuffing the next day.

@PD-yd3fr 6 ай бұрын

I just seem to find it easier and quicker to season the chunks more evenly before the grind. Didn't bag and store for next day, will try that next time

@TheDevnul Жыл бұрын

Thanks Eric. Just did your breakfast sausage (in patty’s) and you pepperoni ( did it fresh without the cure and aging. I use it when I make pizza) All your recipes are excellent and I can’t thank you enough for the website. Just put in you meat quantity and it adjusts your spice mix. If damn brilliant!

@warmsteamingpile Жыл бұрын

Another great video especially since I mix my meat by hand. Spicing before should save me a little work.

@2guysandacooler Жыл бұрын

Yes it will!!! That's exactly what I would do

@tpcdelisle Жыл бұрын

Such a great series Eric and for me the most important. I think I've every mistake it in the past but now that I've been learning from you these past three plus years I'm really getting it dialed in. I still need to build that curing chamber and then I'll be set. Thanks for another great video. 👍

@braddixon3338 7 ай бұрын

Wow, thanks for doing this test, I'm brand new into the sausage world, and I've seen folks do it all three ways you described here, but I didn't know why or to what effect it would have. I think for me, it's easier to just grind and then spice so I don't overwork my small grinder.

@leahtiferetrabinovitz6518 Жыл бұрын

wow, i just made some sausages and I seasoned them a night before, big difference, was easier to make, and i got so many complements, with such a small change, worth it. Thank you !!

@johnkerechek6583 Жыл бұрын

Enjoy your experiments and find your hints essential to my learning curve.

@danhoyt9961 Жыл бұрын

I worked for Hormel in the sausage kitchen in the early 80s. We ground our meat for the Kielbasa and it went to the mixers and spices were added. It was refrigerated and cured overnight and stuffed in the morning. We stuffed about 1500 lbs everyday. I was a clipper. they were stuffed individually clipped and the tails cut off. when the table ws full we would put them on rods and hanh them on trollys and off to dry for a few hours and then smoked, chilled and packed.

@michaelduncan2759 Жыл бұрын

Okay Eric, my uneducated sausage making opinion, from a mechanical engineering point of view (that is my education). I have a 3/4 hp grinder and can tell you if you spice your meat prior to grinding, and the meat is 28-32 degrees, a 3/4 ho grinder goes through that meat, like a knife through butter. It has more to do with having correct tool for the job, than the grinder being stressed.

@scottbrasuell325 Жыл бұрын

The consummate teacher. I always mix water and spices together and add after grinding. Thanks for your expertise.

@kavic86 11 ай бұрын

I've been using the pre ground beef in the tubes to make my sausage and it works well enough. I chill it like recommended and season plus let it rest for about 12 hours before I case it. So far it all tastes good as long as you use the right amount of seasonings in general.

@andrewbishop9018 6 ай бұрын

Hi Eric, thank you very much for your time and effort to make this video. I really enjoy all of your videos, and I especially enjoy the technical side of sausage making you demonstrate and explain in the Beyond the Recipe Masterclass series. You have mentioned a few times that overmixing can break the farce. Do you have a video that demonstrates the impact of various mixing times ranging from inadequate, to adequate and the impact of extending the mixing beyond the time necessary to form a nice bind? You have adjusted the pH of tomato sauce when adding it as a liquid to a sausage to prevent adverse impacts of the low pH. I have an Italian sausage recipe that failed due to the impact of low pH. Do you have a video that shows how to add wine without adversely impacting the ability to form a nice bind?

@Getouttahere78 Жыл бұрын

I prefer to season before grinding. Found that the flavor development is better that way and it's easier

@harrykuheim6107 Жыл бұрын

Yeah...the hand mixing is too messy and sticky

@anthonyrstrawbridge Жыл бұрын

Mom's best jerky is coarse ground with spices then rolled up partially frozen and finally sliced evenly thick 3-4mm before drying. ✌🏾♥️👍🏽

@leeshaw6641 Жыл бұрын

Hi Eric. Ive read about Sodium Erythorbate not only speeding up the curing process but also changing the texture of meat. I read it can make hams kind of rubbery in texture. I used to sell an Italian ham years ago when I worked on a deli that was rubbery and I loved it. Id love to see a video on this 'wink wink, nudge nudge' lol

@xanthochromique Жыл бұрын

Cool video! I wonder, given the added salt would reduce the temp required to freeze the meat, if you reduce the meat temp 2-3 deg more prior to grinding (for the seasoned meat), maybe it would have a more crumbly texture. For me, when processing and preparing bulk meat, I always salt to 1% before placing in the freezer. Then, all meat is ready to thaw and cook. As for sausage, I'll add the additional 0.5% salt with the spices after the grind.

@user-fj8lu2kc5g Жыл бұрын

In my experience, the longer the time between spicing the meat and stuffing the ground mixture into casings, the more difficult it is to push the meat through the hopper to the horn and into the casings; especially when using smaller diameter casings. My stuffer is a manual, vertical LEM. The grinding of the meat doesn't seem to tax the grinder (also a LEM), either way though.

@2guysandacooler Жыл бұрын

That is correct. The protein extraction that continues to happen after it's mixed makes the meat mixture very stiff

@donotlike4anonymus594 Жыл бұрын

Idk if "taxing the mixer" is quite the right word motor wise, Large salt grains can wear down your blade (but that's easy to sharpen) (Personslly i never tried mixing the spices before but ok interesting)

@seamus6387 Жыл бұрын

Nice and I'm shocked, I was right. I was thinking it wouldn't really change the taste that much.

@MarkRichie Жыл бұрын

What a great video. Thank you

@user-vr6ss8sb9s 7 ай бұрын

I always season after the grind and mix by hand. It usually takes me about 3-6 mins to get it to the right texture. I might try the season and fridge overnight method. My hands could use the rest.

@rudisutherland246 5 ай бұрын

Best video yet. Thanks

@andrewstier4348 Жыл бұрын

Good info on spicing and resulting protein extraction. How about a video on turning turkey breast into deli meat, etc. Thanks.

@grahamtuckerman1774 Жыл бұрын

Great experiments, have to admit I generally have followed recipes that come from someone else. Dont have the experience as yet to do my own. So what ever the recipe text calls for thats what I do, so I guess I have done them all. Can see me now looking for the best way for me and perfect that way..... Great video - YES PLs to Celebration Series 4 😃

@QueenOfArabianSea Жыл бұрын

Clean, Chill, Grind, make Slurry, Mix, Chill overnight, Stuff, Smoke. The right way to do it. After making tons and tons of sausages. This is what I prefer.

@2guysandacooler Жыл бұрын

sounds right to me🎉🎉

@marcelodomenecci6058 Жыл бұрын

Hi nice to tried I will do it the last resoul.thanks

@stephendevore1800 Жыл бұрын

Excellent video ! When possible I grind the meat and season it first. Then grind the fat separate as a few other people have stated. I was told fat can not absorb seasonings. I then mix it all together and refrigerate over night before stuffing. From the looks of your mix. It looks like your combo of pork shoulder and fat is a 50/50 mix or am I missing something ? I was always told the pork shoulder is a 70/30 by itself. Love your videos !!

@corey1788 8 ай бұрын

I’m very new to sausage making so I have a question regarding the 3rd scenario. Adding the seasonings and cure to the meat before grinding and refrigerating overnight i would think that the cure is only effecting the outside of the meat chunks, or does it actually penetrate the large chunks? If it doesn’t penetrate and you then grind it wouldn’t it not be as effective curing the freshly ground surfaces of meat? And if so wouldn’t it also need some additional time either before or after stuffing and before smoking to do it’s job preventing bacteria growth? I’m only asking because my biggest fear is feeding friends and family something that may make them sick. Am I overthinking it?

@jasonpeterromero3570 Жыл бұрын

Always had this question in my mind. Thanks for sharing your thoughts on this. Now send the rest of the sausage here in the Philippines 😂😂😂

@user-gb4sx5ni6f 7 ай бұрын

Eric, you’re a great teacher/educator! Thanks for

@daviddennison7045 Жыл бұрын

great video, I. have wondered this. thank you

@robertprevost7268 6 күн бұрын

Could you season rest overnight and than freeze to be ground at a later date

@JR-ho5qm Жыл бұрын

Please do a video of a basic kolbasa. One with MSG and one without and compare. I think you will be suprised

@skimark8275 Жыл бұрын

I cure mine 3 days ,add seasoning , grind, add water. No filler. Polish recipe Beat flavor and texture I have yet to make.

@bigjoemann Жыл бұрын

Great video, Eric. Could you do this type of video with different binders? Thanks.

@2guysandacooler Жыл бұрын

Yes Sir. Already working on it

@USAFTACP Жыл бұрын

Do you think it would make a bigger difference on double grind sausages?

@2guysandacooler Жыл бұрын

yes. The pre seasoned sausage meat will be extremely sticky and most likely not need much mixing. Will most certainly have to be partially frozen before gringing a second time otherwise it might get a little messy😅

@athf2k10 Жыл бұрын

Hey Eric, great video and love the series so far. Cant wait for celebrate sausage season 4. Quick salami question, if you're making a batch that isn't increments of 5 pounds how do you figure how much starter culture to use? One of your videos you say you never weigh it but what if I was making 3 pounds for example. Do you just eyeball 60% of what you would use in a 5 lb batch or just add the whole amount of what would be in 5 lbs of meat. I didn't know if that would ferment it too quickly. Thank you and great work as always!

@2guysandacooler Жыл бұрын

Great question! Thanks for asking. The minimum I would add, is what they would recommend for a 5 pound batch (no matter the size you are making 1,2,3,4 pounds) This ensures that you get the right strains of bacteria in your meat. I will make a vide on this coming up😉

@athf2k10 Жыл бұрын

Thanks for the reply!

@crockettmeatco Жыл бұрын

Great video! How do you deal with dampness developing on your sausages when cooking in the Smokin-it? I make sure my sausages are completely dry but they tend to get wet throughout a cook and I'm not sure how to combat that. Thanks.

@vancouverbluesea 6 ай бұрын

It would be really nice to know how to ensure the ingredients are well mixed. In the video - the criteria is the protein extraction. About 1-2 min. depending on the initial process. The method however is a kitchenaid mixer. In your recipes the example is 1kg. What happens with bigger mixes - like 2kg. It is possible to be mixed with the kitchenaid but I can see that even on the 1kg mixes the meat accumulates around the center of the paddle. The concern in my mind is that that a cure may accumulate in one part of the sausage while lacking in another. Do you think my concern is valid? What would be the best approach to ensure everything is well mixed? One more point - I have never seen what is an over mixed ground meat and the negative effect of it. Is it only visual or it has a very negative effect to the sausage? Again - my concern is that under mixing (even with good protein extraction) maybe cause of uneven cure distribution.

@fathersonandskillet Жыл бұрын

Would a test on fresh sausages be more even? The meat in the pre-seasoned sausage had a lot longer in contact with the cure than the meat that was seasoned after grinding. That could really make a difference in the texture of the finished products.

@harrybarker1408 Жыл бұрын

good vid dood!!!

@vmitchinson 6 ай бұрын

I hav e been subcribed for couple of years but somehow missed this video. I think that adding spice mix before grinding mean less mixing time. I will continue to add before grinding. Over night does not appeal to me because of the mess. By doing it in one go means one clean up.

@sourdoughdelight6289 Жыл бұрын

Great to know!!! Thank you for your efforts🙏 Im experimenting as we speak with a batch of Finocchiona and am seasoning overnight. Would you also add the activated (fed with sugar and guven 30min towake up) tspx and wine as well? Will also be using the UMAi casings you mentioned

@2guysandacooler Жыл бұрын

no. wait till you are about to put the salami into its casing before mixing it i to the meat

@sourdoughdelight6289 Жыл бұрын

@2 Guys & A Cooler thank you very much, was leaning towards that. Very much appreciated 🙏😊 looking forward to supporting your efforts

@richhansen8617 Жыл бұрын

Great topic. Question on the smoker, I have basically the same setup I also have the SI jerky dryer that I usually run for the first hour or two. Would there be any harm or benefit to running it the whole time?

@keeperofthegood Жыл бұрын

Interesting. I would have thought the pre-soaked blend would have had a stronger impact but there you go! A question I have though, about seasonings and flavourings. Salt addition is fairly formulaic so fairly easy to work out. Where I live now is extremely worldly, with very little of any nations foods not available. However, I have also lived in places where you could buy pork chops and the people working don't recognize bacon as a pork product and if it wasnt pork chops (or bacon) then you would want the chicken. And spices were just as limited. How would a person with limited spice knowledge do if all they had to start with was say a chili spice mix or a yellow curry powder or just a bag of 'pickle mix' spice? Funny to think of it now, but there were times in my life the local shops that was all they had. How do you look at a package of flavour and decide "we need this much in there"?

@leahtiferetrabinovitz6518 Жыл бұрын

nice, i think i heard #CelebrateSausage season 4, every year you just bring outstanding stuff, will be waiting here for sure!!!

@buddysampley8326 5 ай бұрын

What is your opinion of a dual grind setup?

@2guysandacooler 5 ай бұрын

While I like the concept, I think it's more gimmicky than anything else. The meat would almost need to be partially frozen if not frozen for the fat not to smear during the double grind

@oregonpatriot1570 Жыл бұрын

I go both ways, but usually I'll add the spices after the grind. Why. For the simple reason I like my 'whole' spices (such as mustard seed and peppers) to stay 'whole'.

@stevieg4201 8 ай бұрын

I’m wondering if you made a coarser grind mince, if the fat would smear with the batch that was seasoned and rested overnight, kielbasa is a fairly finer grind so maybe that wouldn’t be noticed as much, but I wonder if a coarser grind on the fat would make a difference because of the longer protein extraction time. What do you think would happen? Just curious

@2guysandacooler 8 ай бұрын

It would reduce it slightly but once the fat smears there's no helping the sausage.

@stevieg4201 8 ай бұрын

@@2guysandacooler Have never experienced fat smear since I’ve been following you, my meat is always between 29*-31*, it comes out perfect every time.

@youtubeplaylist3896 Жыл бұрын

Is it safe to let sausages (seasoned the meat with pink curing salt #1, let it cure for 24h in my fridge, and then linked) hanging for one day -another 24h- at room temp before cold smoking them? There’s just never enough space in my fridge to let the casings dry all around cuz I can only stack them in there.

@thelmawilliams720 Жыл бұрын

If I make a coarser sausage do you think I need a binder? Don't want crumble sausage So what binders will be best ?

@2guysandacooler Жыл бұрын

technically you never need a binder but it does help the end results. I would use potato starch (easy to get and fairly cheap)

@user-yl9ww3cj5n 7 ай бұрын

What ratio of water and why? I never add water. Is that wron

@olie7002 2 ай бұрын

What do you mean by over mixing have the batter "break" what does that entail and how do you know you have done it

@2guysandacooler 2 ай бұрын

It's when you've mixed it so much that the fat starts to render, the meat will no longer stick to itself and when you cook it the sausage will "fat out". The end result is a grainy texture that is very crumbly.

@olie7002 2 ай бұрын

@2guysandacooler thank you. I think I did that once trying to make braunschweiger. Maybe that's a video you could do sometime? I really enjoy your channel. Keep up the good work!

@chrismullin2522 Жыл бұрын

Okay cool video, so what if any was the easiest?

@andregreen8040 Жыл бұрын

How come we never get to see the other guy and the cooler ? 😂😂😂😂😂 I’ll be butchering an 80 kg pig this month with winter coming on (Australia) and I’ll be trying some more of your recipes. Last year I made capocollo, Spanish lomo and salami using your recipes and methods. Amazing, shop bought results.

@kimbarron4239 Жыл бұрын

For celebrate sausage how about a ham and swiss? I've been doing a pork and blue cheese, but would like a ham flavor.

@alanwhite4839 6 ай бұрын

What liquid do you prefer mixing with your sausage? Water? Beer?

@donotlike4anonymus594 Жыл бұрын

Funny.. with the same conclusion i would've given the exact opposite advice.... Its best to extract the proteins slowly Becuse if you under extract/mix you can allways place it back into the mixer for half a minute or so more But if you over do it Well as far as i know there's no good way to recover from that (Use your meat for somthing else i guess emulsified sausage/...) (That is unless you mix your meat manually.. it'll just like dough mixers Are powerful machines And tend to overmix rather then undermix Doubling you're mixing time isn't by any means a big deal because it comes down to a minute or 2 nothing serious even with relfivly massive batches-and by that point you should be quite familiar with the process and i doubt you can make such mistakes as overmixing)

@shoover17331 8 ай бұрын

I wish I was your neighbor. You make more sausage than you can eat.😂

@davidfleer5307 Жыл бұрын

I would think if seasoning before grinding and your worried about wear and tear on the grinder it would be couple thousand pounds before noticing it and I would have sharpen my knives and plates before then 👍✌🏻🇺🇸

@2guysandacooler Жыл бұрын

I agree

@robertmalis4493 Жыл бұрын

Hey Eric, does the potato starch act as the same as the non-fat milk powder?

@2guysandacooler Жыл бұрын

yes

@sarahhorstman8665 Жыл бұрын

Listens to talk about protein extraction and how it happens and what if it’s done wrong. 🧐🤨 Remembering how my family mixes by hand until the spices are evenly blended over their forearms and calling good. 😒😅

@AmericanExpatInThePhilippines 9 ай бұрын

Why is this channel named 2 Guys And A Cooler? I only ever see one guy, namely Eric.

@viol8r007 Жыл бұрын

Great video, The "bounce" is also salt extracting water into the starch expanding the starch wich is a main "glue" with the proteins . so it was the Potatoe starch and salt together ....The combination of both . If you are using a 1 hp grinder it doesnt effect the grinder at all on the size of the cut and the temp ... Chef with %98 foddscience result ...IN all my scientific tests aout food .I only add that becasue understanding the science of food into application is the differnece between great food and dam im an addict to that food ....That food controls my life !! I refuse to eat any where else diffenence ....IN short : knowlege is very important but not as important as wisdom which is the practical application of said knowledge ... The old Bull and the Young Bull are standing on the hill , looking down over all the Cows . The Young Bull says "lets race down their and ahem Mate with one of them !" The old bull turns and looks at the young Bull "how about we walk down their and mate with the lot of them " That joke is obviously about many more things other than the Old bull knows better, it is the wisdom to understand that if take your time , you have enough energy to finish the whole paddock not just 1 Cow.