I made 10#'s of pan sausage this weekend and damn is it tough/rubbery.

Used 2# of pork butt and 8# axis, all cubed. All of the meat and the grinding assembly were in the freezer for several hours. I ground once through a 1/4" grind plate. Sprinkled in Legg's #10 seasoning and then ground once more through the same plate. Lastly, I removed grind plate and bagged through stuffing tube attachment.

I didn't mix the meat much by hand, but was two passes through the grind plate and one through the auger too much? The raw meat is also very sticky as if the fats got hot?

I know this shouldn't be that hard, but I'm not very pleased with the first batch. TIA for any pointers!

Max06 said:

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Not enough fat in your mix. Axis + pork putt is going to be around 10-15% total fat. You want 2-3x that. I usually use equal parts pork butt to venison.

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I would go 60-40 pork-venison especially if the butts are a little lean. We used to do 50/50, and we were having to add oil to the pan.

We've always done 60:40 pork butts : deer meat (any kind) and it's always good.

Need more fat, and cube, mix seasoning in while it is still cubed, grind #1 through the 3/8" coarse grind plate, grind #2 through the 1/4" plate.

You need more fat to soften your sausage.

20-25% pork fat mixed in or 50/50 pork butt and game meat have worked well for me with deer/elk/buffalo/moose. Any good butcher or processing facility will have some fat to spare

dlance said:

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aggie appraiser said:

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drummer0415 said:

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Seek medical attention if it stays hard more than 4 hours.

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I'm not calling a doctor, I'm calling for a back up.

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You'll need a backup for awhile after the doc sticks a 10 gauge needle in the head of your Johnson and drains the jellified blood out. Feel free to look up Priapism.

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You think it's disturbing in humans, you ought to see how much blood is removed from a breeding stallion in the same predicament.

More fat is needed and maybe do your first grind through a chili plate or something larger. The more you mess with the meat with seasoning, the more you are binding it and extracting proteins to bind when cooked.

I like coarser pan sausage and only grind mine once. I add my seasoning when it is cubes up as well.

What everyone else says.

We use 50/50 pork to venison and 1/3-1/2 of the pork we use is straight pork fat from feista.

Same here. I like coarser grind and not really sure why.

Assume the OP is talking about the product being tough and rubbery after cooking. Assume the preparation was boiling and not just put on a grill.

I only say this because a lot of store-bought sausages just come out too tough on the grill. I boil them and sometimes finish them on the grill after boiling. Then the skin isn't so tough.

Allen76 said:

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Same here. I like coarser grind and not really sure why.

Assume the OP is talking about the product being tough and rubbery after cooking. Assume the preparation was boiling and not just put on a grill.

I only say this because a lot of store-bought sausages just come out too tough on the grill. I boil them and sometimes finish them on the grill after boiling. Then the skin isn't so tough.

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Ewww...boiling pan sausage (that's the OP's product).

HTownAg98 said:

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Max06 said:

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Not enough fat in your mix. Axis + pork putt is going to be around 10-15% total fat. You want 2-3x that. I usually use equal parts pork butt to venison.

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I would go 60-40 pork-venison especially if the butts are a little lean. We used to do 50/50, and we were having to add oil to the pan.

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I've always gone 80/20 pork to venison, may try 60/40. Either way it won't be dry.

80/20....

You don't like the taste of venison?