Making sausage at home is an enjoyable and rewarding weekend project, offering control over ingredient quality without fillers or preservatives. Hunter Shoults from Bear Creek Smokehouse shares essential tips for selecting meat cuts. He recommends beef chuck for its proper fat ratio and brisket point end for grilling. The right protein in these cuts, specifically myofibrils, helps retain moisture during cooking, ensuring juicy sausages. Additionally, the firmness of the fat is vital for maintaining texture during cooking, emphasizing the art and science behind homemade sausage-making.
Beef chuck is ideal due to its fat-to-lean ratio, with about 15-20% fat. Brisket (point end) is another great option, especially for sausage meant for grilling.
Choosing the right meat for making sausages also has to do with the type of protein each cut contains. The protein fibers found in these cuts... are ideal for retaining water, resulting in a juicy sausage instead of a dry, shriveled-up disaster.
When selecting a beef cut, try to get a feel for a cut that has harder or firmer fat on it. Harder fat is more likely to stay emulsified.
There's much more science behind these cuts than just fat percentages... this is definitely important, because nobody likes a dry, shriveled-up disaster coming off the grill.
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