Need advice..

Sausage making and curing meats.

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Txdragon
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Need advice..

Postby Txdragon » Sun Sep 03, 2017 1:04 pm

Any other sausage heads attempt sausage using Fish? I've tried before and it didn't go over so well, so I'm looking for any pointers, technique, etc. My first thought is processor rather than grinder. Tried my grinder the first couple times and nope. Mush. Frozen then cubed and put through a processor sounds like it may work better. Thoughts?
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spacetrucker
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Re: Need advice..

Postby spacetrucker » Sun Sep 03, 2017 3:00 pm

I would try the fish cut into strips then run it through the freeze cycle and grind frozen, I spent untold time as teen age labor grinding frozen beef into hamburger, the frozen part really keeps the texture, never made fish sausage, just thinkin the frozen fish would grind better.... good luck
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Re: Need advice..

Postby Swamptrout » Sun Sep 24, 2017 6:52 am

An old post but we do ours fresh and in the food processor with quick bursts. You will only ever get mush consistency though as the flesh is delicate. If you want firmer chunkier mouth feel you will need to add other seafood like prawn, scallop or lobster meat. You will also get your chunk with other fillers you use like onion, rice etc.
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Txdragon
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Re: Need advice..

Postby Txdragon » Sat Oct 28, 2017 9:52 pm

Thanks for the tips! I think I'll try a really coarse grind and see how that works out.
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