Deepwoodsbutcher - I like this method more than whole muscle jerky. I have crowns, and it is easier to eat.
Anyone making ground meat jerky without a gun or stuffer? I prefer this method myself : Roll the meat mixture out on parchment (I used the fruit roll tray as a mould for size and shape). Flip out onto oiled dehydrator tray. Dehydrate until firm. Cut into strips and continue dehydrating until finished. No gun or stuffer to clean.20211209_095446.jpg
Greetings all. New here and new to snack sticks. After a couple failed attempts at making snack sticks I went to cold smoking (my smoker is too hot) and the oven to finish off the sticks. But for blue tooth and an alarm on my phone this batch of sticks would have been lost as well. I was able to rescue the sticks and I learned I cannot stabilize my oven either. I was considering a dehydrator when I ran across sous vide for snack sticks here and then elsewhere as well. This was good news since I was given a sous vide cooker as a gift a few years ago. Still, in a video I watched the artisan warned that the mid temperatures were important or one would have sticks with too much moisture and thus no good. I was hoping someone could fill in the picture for me from the time my sticks were smoked and the time I threw them into the sous vide cooker. Do I still need a dehydrator? What am I missing in the big picture if anything? Thanks all…
at least i think it would be , when doing big batches ( 50 + lbs ) after cutting up the meat and putting in the pan ready to grind , it has to be chilled to make it grind easier , if your like us the problem is getting all the meat chilled , the outer layer of meat will get to the perfect temp to grind but after grinding the 1st layer the meat gets progressivly warmer the farther down in the pan we go , its very hard to get the entire pan chilled without freezing the outer layers
Haven’t made anything for a bit with summer in full swing. Took advantage of the summer sale and free bonus free shipping weekend to pick up the 50# mixer so had to give it a shot. This is after telling myself for years I don’t mind hand mixing and didn’t want yet another large piece of equipment to clean. Sucker for a new tool I suppose. Honestly cleaning this is pretty easy - as long as your sink is big enough to hold it.
Started with 25lb of pork butts (Costco boneless $2.49/lb + $5 off per 2-pack - ouch). Did a single pass on a 3mm plate then mixed with seasoning/cure (this batch was the PS one), 2 quart water, and 2.5lb hi-temp cheddar.
I have been using 21mm collagen casings with a 13mm tube for some time due to some issues with 19mm with 12mm tube on my Hakka 15lb stuffer. This batch gave the 19mm another shot and had no issues. Well, except when I started and forgot to switch handle to the stuffing gear on my Hakka. Threw a few choice words out and was about to switch to 13mm horn when I realized. After that it went well. Next batch will try to go down in water by 1/4 quart or so and keep doing that till I find a good balance of stuffing ease vs water added. I also intended to use Sure Gel this batch - but forgot it on the counter.
Let sit overnight in fridge and hung them out for a bit while loading up the dowels. Currently running at 130F with smoke after an hour at 110F to dry. Plan 2h @ 130F, 1h @ 145F, (remove smoke and rotate dowels), 2h @ 160F, then 170F to finish. May do sous vide depending how they are after 160F.
i’ll be the first to admit that i’m not the brighest bulb in the pack
but i have watched a lot of videos , read a lot of posts about it and have ground a couple thousand lbs of meat ( pork ) but for the life of me i can’t understand what in the blank is "protein extraction "
if i push a piece of lean meat through a little hole .is that protein extraction ?
if i push a piece of fat through a little hole …is that "protein extraction ?
what does " protein " look like ?
what about when the meat comes through the grinder mushy , does that mean no "protein " was extracted ?
i’m willing to bet my bottom dollar that there is a bunch of folks that read about this and just think to themselves …yea uh huh, but they are afraid to put it out there like i just did for fear of folks thinking they are stupid
i don’t mind saying it, i’m educated in quite a few things but " protein extraction " ain’t one of them !!! so here is your chance folks educate us !!
This is my first attempt making this style bacon at home. I used a dry rub style cure that I’ve used on bellies previously. These have been rubbed and under vacuum for 10 days. I placed them on a rack to form a pelicle overnight. I’m going to do an apple pie spiced rub before smoking. They will go on tomorrow while I work on cutting some beef. Looking forward to seeing how they turn out.
I tried a lot of boudin when we lived in Louisiana years ago. After moving back to NE, we seldom see it in stores here except for the Zummo brand.
For those who have not had boudin before, it is literally a complete meal in a casing. Meat, vegetables, and cereal all seasoned with a variety of flavor-packed fresh/spicy ingredients.
Dr_Pain posted a recipe that was very detailed and looked like a good one, so I made it today. I stuck to the ingredients and process Dr. Pain used for the most part, but I had some pork liver on hand and used that instead of chicken livers.
I am very happy with how it turned out and is good as the best I ever had in LA.
I used my bowl chopper to process all the fresh meat and vegetable ingredients, which saved a lot of knife work. Its almost cheating.
Preparing and stuffing a cooked product like boudin is very much like making the jaternice, which I had posted on a while back. It is a sticky, delicious, mess that just begs to be sampled while you are making it because it smells and tastes soooo good.
What up Y’all? New to the site. Been doing my own game butchering for more years than I wanna admit.No clue why I took so long to get updated about it(see how much beer can a transplanted coon yah drink ) but here I am.Started with some Boudain and had mild success, moved on to summer sausage 80/20 venison to pork.Heres the question. How tight should the finished stuffed casings feel after stuffing? Gots lot more ideas just want to start in the right foot.
Jerky has a way of sticking pretty tightly to my jerky racks after smoking.
I put a light coat of vegetable oil on the racks and it really helps a lot when it’s time to pull the slices off.
What is everyone else using for a non-stick coating on racks and equipment?
Father in law and I made 75# of beef brats today. 50# mushroom and 25# Philly with swiss cheese. The 50# mixer did a perfect job on the 25# batches and the 33# stuffer worked well. I was extremely happy with how well the suction cup feet I added to the stuffer worked. It stayed in place the whole time. Really enjoyed working with all the Waltons equipment today.
A neighbor/friend asked if I’d make them some jerky as mine is their daughter’s fav. Always happy to oblige! Figured I’d do a big batch to split with them.
Meat was eye of round roast from Costco. Expensive at like $4.69/lb but only trimming needed is to remove small piece of fat cap they leave on. Sliced on my Globe G12 on the “8” dial setting which is fairly thick at 1/4" or so.
Mixed the bag of Walton’s Special Blend Bold Jerky and cure with 6 cups of water. Just barely fit in this 12QT container. After a day, I pulled it all out to mix up a bit and added 2 more cups of water as most had absorbed. Left another day and currently smoking first batch at 160F on my Pitts & Spitts Maverick 1250 using Lumberjack Comp Blend Pellets. My PK100 is currently loaded with a batch of Jalapeno Cheddar snack sticks so will likely have to do another batch of jerky tomorrow as well. Busy day!
Question on this seasoning mix: Is there anise in it? Picking up that scent in it but not sure if it is instead a pepper or something.