Thanks For Your Sausage Making Information

Sorry it's not about bbq but I learned a lot from your sausage making tips.

I made homemade sausage (Filipino/Philippine version) last week, when I cook and tasted it, it's kinda not juicy for me so I'm researching how to make it juicy.
Maybe my fat is not enough, or maybe it dries up upon cooking. Usually, I cook it in little water till dry then add the oil.
Fast forward, I met your page/site. And it's my first time to read everything lol. I skip to recipe always.
I think I pinpoint my mistakes - the temperature!
I use the 70:30 ratio coz I followed the recipe, but it was bought from the butcher (didn't Grind by myself) , and I didn't buy it myself so I didn't see if the ratio was correct. It's not cold also when I started making it. Didn't chill it, I mix it right away, then stuff it right away.
Maybe next time, I will chill the meat first until cold, then use cold liquids in mixing the ingredients, chill it before stuffing.
Well, I hope you can try our sausage.
Our version of sausage here in the Philippines is sweet type and small, but it depends on the region too. Main ingredients are pork lean meat, pork fat, spices are lots of fresh garlic, ground black pepper, anisado wine, pineapple juice, salt, sugar, curing salt.
Thank you.

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Apr 28, 2022
Releasing The Myosin Protein
by: Paul

Thanks for your feedback, it's really interesting to hear about your local sausage and all the fun you're having making a homemade version.
I've read through your description of the process that you followed and I think that there's one critical step that you have missed which will improve the moisture content in your sausage and that's to thoroughly mix the liquids and seasonings in the sausage mix before stuffing.
This isn't just about ensuring that the seasoning is evenly distributed, this is about ensuring that you release the myosin protein.
Myosin is a binding protein that gives texture to the sausage and it also acts as an emulsifier (binding liquid and fat together). When you extract enough myosin it will bind with liquid that you've added thus helping to retain it, in addition your liquid also disperses the myosin, allowing it to form a matrix structure that traps fat particles, preventing them from being leached from the sausage meat mix when it's cooked.
You'll know when myosin is being released because the sausage mix will turn gloopy as you mix it. It may take some time and a lot of effort but this is really worth putting in and is one of the most important steps in any sausage recipe.

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