Mixing – Creating The Primary Bind
After the meat has been ground, the next step is to mix the sausage and create what is known as the primary bind. Ground meat does not hold together on it’s own, so it has to be kneaded a little. The action of kneading develops the protein in the meat called myosin which, when combined with salt and water, will create a sticky mass of meat. This is the primary bind. Sausage that hasn’t been properly mixed will not have…