Name of sticky stuff that forms when beating sausage meat

kuan

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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.
 
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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
 
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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.
 
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