Experienced Chef, with an industry and education/training background, with a penchant for scratch food, food photography and superior guest service. Interested in sustainability & sustainable products. Let’s talk!
Back to Basics. Please note, this post has been edited to properly name the protein that binds the farce together. Thank you Tony Chimento, for noting my error and bringing it to my attention. greatly appreciated! This photo may not be much to look at. But it demonstrates a basic and very important concept in making sausages. The bind of the meat. The bind refers to how well the meat stays together. We check it with the farce in a raw stage. The bind affects the cooked texture. If you have not built up a sufficient bind, the cooked sausage will be crumbly. We create the bind by “working” the meat. The action of working the meat is similar to kneading dough. We are working a particular protein in the meat, myosin. When we “knead” myosin it becomes sticky. That stickiness is what binds the meat together. The farce in the picture is from a coarse ground pork and beef sausage that was hot smoked. I am demonstrating; checking the bind by holding a small amount of farce in the palm of my hand and turning my hand so my palm is facing the down. The farce needs to stay on my hand by itself, as you see in the photo, for at least 10 seconds. This one passed the test easily! If it had not, a little more “kneading” would have corrected the issue. #Sausage, #Smoked_Sausage, #Pork_and_Beef, #Bind
Tony Chimento
9mo
Myosin not myoglobin , myglobin is the red liquid that runs out that people refer to as "blood". Myoglobin gives the mest its red color there fore as it leaves the mest during cooking it becomes grey. Myosin is agitated during mixing and makes the ground meat sticky. Over mixing creates an undesired finished texture. At least thats my understanding.
this is how we were taught in garde manger and also teaching as well. nice lesson chef...well done!
Good fat content makes for a good bind as well as great flavor.
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9moIs this when the sausages are not firm in the casings?