Well, finally got around to it, went okay but if I cut it into slices, sort of crumbles apart. You guys said before you need a binder and mentioned potato starch but where do you get potato starch Any other hints appreciated.?

We used non fat powdered milk as a binder. I think it was a cup per 10 pounds, but I am not sure on that amount. Just buy the cheapest non fat powdered milk you can find.

As for as the potato starch, I am not sure, but I would bet good money you could substitute corn starch.

Sounds like you need more fat?

x2

what did you put in it?

It was supposed to be hot Italian but it it isn't very hot. I didn't put in much fat-maybe that was the deal.

It's a progression- I really wanted to do smoked but you have to mess with the cure, etc. so for the first batch- I opted for the Italian, cooked a few and froze the rest. Next- brats, then I'll try the cure and smoke a few links.

You should contact Hudbone, he’s got Blue Ribbon sausage.

Sounds like you need more fat. Also, you don't need to add any binders if you mix your meat correctly. I've got a meat mixer, but prefer to mix by hand. You want to mix until the meat gets pretty sticky, then you're ready to stuff. The first couple times I stuffed sausage I had this problem as well. Added more fat and mixed longer (until the meat sticks to your hand good) and fixed that problem. No binders necessary.

I've lost my mix of ingredients and the square heads are giving me trouble about it. Should have it memorized, but I do not. I know where to find it. I just have to get out there.

Not sure what all you put in the sausage. I utilize 60% deer or trimmed beef and then 40% somewhat trimmed picnic pork. If using Boston butts, we make it 50/50.

Also you only need to use a cure if your drying the sausage. If you are freezing it or getting it to an internal temp of cooked you shouldnt need cure.

Itailian sausage is all pork, lots of fat, if you didnt put much fat in it then thats likely the issue. Personally i dont think "hot" italian sausage is really suppose to be spicy hot, or it never has been to me.

Make sure you use a cure (Cure #1 - Sodium Nitrite) if you are smoking (cold smoking) sausage. Botulism ain’t no joke. I know there are some people that don’t, but I don’t risk it. Freezing doesn’t kill botulinum spores.

I got the cure #1 and that's my goal, work up to a smoked sausage.

It’s work, but a lot of fun. I enjoy it. It’s addicting, always learning and trying to turn out a better product than you did before. Speaking of which, it’s time to make some more...

Do you use, or do you think cure is necessary if you stuff and freeze immediately, or if you smoke to an internal temp of 150 and freeze?

I made my last two batches about 100 lbs total with no cure 1/2 went straight to the freezer vacuum packed and the other smoked till 150 degrees and vacuum packed and froze. No issues yet.

Mono-cure

No Sir, I never use a cure for fresh sausage. Just stuff and freeze. I do use Cure #1 when making smoked sausage and Summer Sausage. When cold smoking those sausages will spend a minimum of 6-8 hrs in my smokehouse before they reach the safe to eat temp (I pull mine when the internal temp hits 152-153). I thought about not using any cure, but when I got started I read a lot and heard some horror stories about botulism. I like to share my sausage with folks and would hate to get someone sick. I had botulism once and that is something I’ll never forget.


With my luck lately the first time I don’t use cure I’m gonna end up putting somebody in the hospital lol.

This is correct.

Maybe we use Mono-cure because it's all from the same batch - pan sausage, fresh sausage and dried sausage. We never measure any internal temperatures. Pan sausage is right out of the grinder. Fresh sausage is stuffed, smoked twice and then frozen. Non-iodized salt, coarse black pepper, red pepper and garlic are the only other ingredients. I do know, this, people gobble it all up.

The stuff I make without cure is largely the same except I use kosher salt, a mix of somewhat fine grind but not real fine and real coarse black pepper red pepper and garlic. I don't smoke it because we grill it, so it goes straight from grinder to stuffer to vacuum packer and freezer.

yummy I bet

I'm not really any sort of a "health food" type but that said, I'd just as soon avoid as many chemicals as possible. I bought this Sodium Nitrite (6.25%),Fiesta Curing salt for $1.99 at Academy Sports. I think that's the stuff to use if you want to smoke the sausage for a few hours. If you freeze right away or cook right away- I don't think you have to use anything.

You got it.