Name of sticky stuff that forms when beating sausage meat


Staff member
Joined Jun 11, 2001
My brain is slower these days. I forget words and google doesn't help me. When we make sausage and beat the meat there is a white stuff sticky stuff that forms that holds the sausage together. I want to explain it to someone but I can't remember the name of the stuff that's formed nor the process.
Joined Aug 15, 2003
Myosin is the correct term I agree with phatch. When you mix the sausage after grinding it develops the characteristic “sticky” texture we look for
Joined Jul 13, 2012
It's not just sticky it also acts as a lubricant when pushing the grind through the stuffer. I like to soup mine up a little as I like a leaner grind than commercial rules allow. After I work up the Myosin I add either wine, or beer the next day - sometimes apple juice depending on what I'm making.
Top Bottom