Help with the emulsifing

[viper125]

I have Pikemans emulsifying bucket with blade as I know several others do.  I am wondering when you use it do you mix with the originalblade or emulsify and mix at the same time with the sharp stainless blade? Seems to me I deed last time but cant remember really.

[Habanero Smoker]

If I am making emulsified sausage, I will use the stainless steel blade from start to finish. I grind the meat and fat separate, and keep them separated. After grinding I chill the meat, and fat. When mixing I use chipped ice and add all the seasoning to the meat; except soy protein concentrate or powdered milk. If you add that at the beginning, those ingredients will bind up too much water, not leaving enough to fully emulsify with the meat. Process until the meat temperature reaches 40°F, add fat and continue to process until meat reaches around 45°F. Add powdered milk or soy protein, and process until the meat reaches 55°F. Be careful at that last step. If the meat reaches 60°F, the emulsification will be ruined.

[viper125]

Thanks Hab. I remembered the rest. But been a while since I emulsified meat. And I made the mistake of adding to the mix enough times I remember now. LOL!

[viper125]

Got to wait now any way. Got the mix ready except for cure and milk. I found i'm out of them. So ground meat in fridge chillin and will finish tomorrow.n Thanks for the reminder. Its hell getting older when memory leaves you.

[Habanero Smoker]

You're welcome. I need to start making some emulsified sausage. I get lazy sometimes, and will make a basic 10 batch for baloney. Then halve it, and then add some more seasoning to one 5 pound batch to make hotdogs.

[viper125]

Well when i got this we deboned and ground. Then i split into 1 pack of 7 lbs and 2 5 lbs packs for bacon. So tomorrow ill mix 7 lbs to 3 of butt and make some ring bologna. And not sure what else. Thinking sticks or bacon from one of the 5 lbs. That will leave me 5 lb venison.

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