Sausage makin' time

B

BlutGeist

New member
Cub Foods has cut-up boneless pork loins on sale for 99? a pound in
big packages. I bought a 12 pounder tonight and may go back
tomorrow and get another 10 pound pkg if this looks good when I
break it down. It looks like a mixture of chops and small roasts,
and not trimmed too lean.

It also has the dreaded words "Enhanced with 12% solution!" on the
label.

I am not so much worried about the water as I am the salt. How much
do I need to reduce the salt in the sausage recipe to allow for the
saltwater they pumped the meat with? I probably need to check with
the "Sausage Ring" people... (Jack, are you out there?)

-Bob
 
On 3/26/2011 12:05 AM, zxcvbob wrote:
Should be a simple calculation Bob, the solution is 12% sodium chloride
but we don't know the total weight of the solution to start with. I
would reduce my total weight of salt by 12% just as a guess as the meat
people probably did it by calculating weight of meat versus weight of
solution. Wild guess on my part, I just buy Chappell Hill venison/pork
sausage out of Texas, really good stuff.
 
George Shirley wrote:


It's 12% of the weight of the meat (that's what's so evil about it),
but I don't know the concentration.

Maybe Hormel's web page has nutritional info with the sodium content
and I can make a guess from there.

I better go bring the meat in out of my truck before it freezes...
(it's in the cab, so the raccoons don't get it.)

-Bob
 
On Sat, 26 Mar 2011 08:54:45 -0500, zxcvbob
wrote:


That's correct, you don't know the concentration of salinity, but you
also don't know if that 12% is weight or volume. What matters most is
what kind of sausage you're going to make... for fresh sausage the
salinity doesn't matter much (you can cook a small bit and taste), but
for cured sausage you're taking a big risk. I'd suggest using that
meat for fresh sausage only. And then don't buy injected pork
again... it's cheap because it's s/crap. I'd use it for chili and not
add any salt except to taste when served.
 
Brooklyn1 wrote:


All the meat they sell up here has been Walmart'd, it doesn't matter
where you buy it. So I'm adapting to what's available.

I'm making cured sausage. If I don't reduce the salt at all, the
worst case is the sausage is a little too salty. And I have some
pork butts in the freezer that I bought for making fermented hard
salami. It's in the freezer to kill any trichinae (I know US pork
doesn't have trichinae anymore) because the sausage is ultimately
eaten raw. They've been in there over a year now... :-)

-Bob
 
On 3/26/2011 11:22 AM, zxcvbob wrote:

Have you checked with the non big box places? Walmart is the driver for
injected meat because it can sit on the shelf for a lot longer and they
can sell water for the price of meat. The large family owned place where
we buy most of out stuff has non injected meat and so does a regional chain.
 
In article ,
zxcvbob wrote:


Ah, so it isn't really 99 cents a pound, eh? Phooey on Hormel!
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
zxcvbob wrote:

I can find it up here, Bob, but not inexpensively. Don't you have any
independent butchers down there? I buy from my pigmeat guy at the local
farmers market or from the secret meat store or from a butcher shop
where I get my chicken backs and feet. None shoots up their piggies
with "patented flavor solution." Check the percentage on one of those
Hormel pork tenderloins. Holy crap!
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 3/26/2011 7:08 PM, Brooklyn1 wrote:


It is Hormel.

I think I mentioned that to George, but even if I hadn't, Hormel
supplies all the supermarkets and I *think* all the butcher shops around
here -- so she may have figured it out just knowing where I live (and
what Cub Foods sells.)

-Bob
 
On 3/26/2011 7:13 PM, zxcvbob wrote:
Yup, very clearly, Hormel. That's one of the reasons I don't buy Walmart
meat. Every package I ever looked at said it had a saline solution
added. Would rather buy nothing but meat. Luckily the supermarket where
I shop sells just meat.
 
"zxcvbob" wrote in message
news:[email protected]...

I'd be concerned about the lack of fat for sausage. I use butts with little
or no trimming. I cut the salt in most sausage recipes by half anyway, so
start there. You need some to develop the myosin so it sticks together.
 
On 3/26/2011 8:13 PM, zxcvbob wrote:

Injected meat began as a requirement by walmart to have shelf ready long
life product. That way they don't need to have any store staff to
process meat and the "fresh meat" can sit in the warehouse and the
display case for a really long time and as a bonus they get to sell
water at meat prices. Hormel met the requirements. walmart lowered the
bar on quality and is a big purchaser so others end up with walmrt style
injected meat.



We have competitively priced stores around here that have actual fresh
meat. Hormel is the 900lb gorilla but there are other suppliers.
 
In article ,
Melba's Jammin' wrote:


I just had a look at Costco's stuff; it's Swift pork. Minimally
processed. That's encouraging. (Yeah, you don't have one down there, I
know.)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
Brooklyn1 wrote:


It wasn't, I think. You don't know it, but Bob and I know that's who
supplies Cub's pork.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 3/27/2011 1:52 PM, Melba's Jammin' wrote:
George Shirley wrote:
label.
chloride but we don't know the total weight of the solution to start
with. I would reduce my total weight of salt by 12% just as a guess as
the meat people probably did it by calculating weight of meat versus
weight of solution. Wild guess on my part, I just buy Chappell Hill
venison/pork sausage out of Texas, really good stuff.


It's 12% of the weight of the meat (that's what's so evil about it), but
I don't know the concentration.

Maybe Hormel's web page has nutritional info with the sodium content and
I can make a guess from there.

I better go bring the meat in out of my truck before it freezes... (it's
in the cab, so the raccoons don't get it.)

-Bob

I just inserted Bob's answer to me, he said Hormel very early on, as in
his reply to my first message. Someone is not following the thread very
closely.
 
On Sat, 26 Mar 2011 00:05:00 -0500, zxcvbob wrote:


I know I'm late, but the water should be more of a concern than the
salt. You can adjust the salt, but the extra water can really ruin a
cased sausage. When sausages are bulked up with water, phosphates are
added so the sausage maintains the water and doesn't leave a void
and/or bust out of the casing. But phosphates make meat rubbery.

So it's best to avoid enhanced meat in sausage making. I've done it
with watered down pork and it was really bad. And really ugly.

-sw
 
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