Grimpuppy don’t add it to standing water. There is a xhance it will gas out and that can cause a dangerous cloud. Now, if you want to add it to your dry seasoning and drag your meat through it then soak it overnight that will be okay. Just can’t dump large amounts into standing water!
This Smooth Acid sounds like something I’d like to try. I’ve done 20 lbs. of Summer sausage this week, but it’s all been with ECA. Now, I like the tang, so I’m hardly upset about all this, but I’m dying to try the Smooth Acid now! As much as I do like the ECA, I expect that I will prefer the lactic acid (I usually do).
gus4416 […], but I am not in a hurry when I make sausage.
Lol, this made me laugh! Because I’m the same way, not in a hurry…when I start! But it seems always to take more time than expected, and somehow somewhere in there I end up in a rush at the end! Usually when I hear, “Daaaaad! I’m trying to sleep for school tomorrow!!”
preheating the water to somewhere above the target IT temperature
On larger batch’s that is exactly what I do, I have a smaller as well as a much larger Styrofoam cooler that I use to help maintain the temp. As a brewer there are programs that even tell you what temp to go over so when grains are added the perfect temp is reached.
Basscat sure you can but you don’t need 160.
Here are the things to remember:
To kill pathogen bacteria, you need to get above 130f. At 145f it takes 5 min or so. At 160f it takes 1 second. There are charts. There are mousture requirements, sticks in a bag works fine.
You need to keep the time between 40 and 130f internal temp below 6 hrs, WHILE YOU HEAT TO ABOVE 130. This is called Come Up Time, and must end in a pathogen lethality temperature/time/moisture from the tables. This is the “danger zone” within which bacteria grow.
Combine those 2 rules to dry however you’d like. Its the same starting with raw meat, or thawed stuff… just your thawed sticks won’t have as large of a bacteria load regrown yet.
So… I personally would toss all your bags into sous vide at 145 or 150, let them all get to 140f or so to reaccomplish your moist pathogen lethality treatment, THEN spread them out on trays in convection oven and dry keeping IT above 130 but below 150. Or use a dehydrator. Or stick in a temp controlled smoker with airflow.
Everything you need to know is in Appendix A for the USFDA FSIS Meat cooking booklet, google.
Jerry Ellingson If I had to guess, I’d say it is an issue with the plate, is the 2nd grind using the same knife as the 1st grind, or do you have a knife for each plate? mdseaside suggestion is a good one but the only thing that I can come up with is too much going down the throat at once. On the second grind, you want to add small amounts down, this will actually speed up the grind. Denny O I like the trickle term!
Another possible cause is a crack in your plate. Hit it on some solid metal, or hit it with something solid metal gently. It should have a clear ring to it. If it has a crack it is going to make it so the knife can’t seat snugly against the plate, this could cause that. HerbcoFood I think if the knife was in backwards it would have been done the same on the first grind, which sounds like it did it no problem.
Welcome, I see you just joined, and this is your first post.
Usually, a well-written recipe is NOT for a specific meat quantity. Rather, the recipe is given as % of the meat block, or like g per kg. That way folks don’t have to convert if they want to make 1, 2 or 10kg, just easy multiply.
In this case, if you look more closely at the recipe than you did, you’ll see every ingredient is listed as grams per kg of meat. So this recipe is for 1kg meat, or 2.2 lbs. Using metric and weighing all ingredients is absolutely they way to go.
Someone else asked the exact same thing, if you just read the post right above yours… 😉
I’m gonna vote NO, but then I’m gonna waffle and add, fajitas often have some vinegar and lime juice in their seasoning, rest is close to taco. Soo… if you like fajitas flavor more than taco, I’d add the ECA!
Dave in AZ Looks like you got a bit. I am still splitting wood & loving it, but not like I used to & not due to age, but we just don’t burn it like we used to. We still hand split all our smoking wood though. If I recall correctly, Arizona Ash is a fast growing tree & not sure of the smoking value. A cord (not a face cord) would be 128 cubic feet, no matter how you measure it. Folks get confused with the face cord vs full cord thing & the measurements, but just stick with the 128 cubes. As far as price, I have no idea these days as we still cut our own when we need it & do not buy any & I am too poor to pay attention. Also, do everything you can to stay away from those HOAs. I got involved with them when we were still in Texas in the late 70’s, early 80’s & tried to do some good things & not a bunch of cookie cutter whatever, but it was a loosing battle, so I have made every effort to stay away from them any more if at all possible & that is the very short story.
Hey, here is a pic I posted in another thread today where I froze some ground meat and fat, cut to cubes, then reground. In this case I used food processor and did this for max coldness during emulsify step.
Brendan 0 We picked up some pork loins at that price. Also picked up a few more Boston butts from albertson’s $0.97 LB. Always like to have some on hand when prices are good. Two going into the smoker tomorrow for pulled pork.
.koko13 f I do not add cheese to my product, but with the standard meat product adding more liquid is the key to easy stuffing. Adding more liquid on the front end then drying on the back end is the simplest solution to easy stuffing.
Dave in AZ I always want to add that you shouldn’t add Soy Protein Blend or any soy based or cereal based binder to small diameter sausage as they will cause the meat to set up and make stuffing difficult/impossible depending on how thin you want the sticks.
The one there probably shouldn’t be online as it is custom only. The other “standard” 6 inch one is still a special order item. The 6" standard one is $389.99.
I will probably have the custom one removed online and won’t add the other one, so if you want to buy one you’ll have to call our customer service team at 316-262-0651
Dave in AZ I found that there was more than enough pressure…maybe if the canister wasn’t full enough it could be a problem or maybe after repeated use it perhaps might become a problem…anyways, just my 2 cents
Thx much guys. I’ve been waiting weeks for some encapsulated lactic acid samples so I could do some side by side comparison, but it looks like the account manager never sent the sample maybe… might have to press on with just eca and an eca/ela mix, and F-LC culture. Appreciate your comments.
andrewt cold phosphate primarily binds water to meat letting you add more water for juicier sausage and economics. Apparently also useful as a binder, but it would not be my go-to choice. I have some.
200 degrees would probably do it, especially if the smoker has temp swings and got higher in truth.
Everything stalls in a cookerat lower temps. For every meat type , shape, surface area, moistness, there is a point at which evaporation loses as much heat as is being put into the meat. So temp stops increasing until meat dries out enough… which isn’t great for some things you want moist. Reducing evaporation by increasing humidity in oven helps. Also, you only get most smoke flavor below 140f, above that meat is cooked and impermeable to smoke… so a lot of folks pull sausage, snacksticks, brisket off then and finish it sealed up to retain moisture somehow. Briskets get wrapped in foil or paper and oven finished often. Snacksticks you can toss into a sous vide and finish in 30 min. Bunch of threads here on doing that.
Is there anything different that you’re supposed to do when using super bind vs. the sure gel binder? I have used sure gel for many years without issue and when it was sold out I tried some of the super bind and the outcome was not good. So bad in fact I tossed the small batch of snack sticks and brats I used in the test. Everything was measured correctly but I did hand mix since it was a small batch. I’ve used carrot binder before without issue and super bind is supposed to be a mix of that and potato starch. The end result was dry, clumpy and I could taste the binder. The meat looked fine before smoking. Not enough water? Not mixed well enough?
If you allow a salted blend to sit in the refrigerator, it will continue extracting protein through 72 hrs and get stiffer even without ore mechanical mixing. Even 6 hrs in the refrigerator you should be able to tell a difference.
Mcjagger That will be in my next batch for pork belly bacon. Back then when I was asking I already had one and a half whole belly in brine.
On my June 23rd comment about deer bacon, that will now be coming up in the next months. I put it on hold last June as I ended up with too many irons in one fire!
Snacks I would use whole bag for 25 lbs. Snacksticks are usually saltier and more flavor than a brat.
Brats are 1.7% salt usually, so using whole pack in 15 lb meat gives 2.8% salt. I make bacon at 3% salt, costco is 5%. I make Canadian bacon at 2.5% salt, and ham at 2%.
Slim Jims ate 4.0% salt.
That gives you some bumbers to guess how salty you want your snacksticks.
Oh also, as a reference, I use Willie’s snackstick seasoning at recommended levels. But then I dry my snacksticks to maybe 70% original weight, so not quite as much as restructured jerky 50%. I’m happy with the salt and spice, but it is at the very top end of salty. So I’d go 50 to 70% recommended usage if using Willie’s.
Salt should be more than 1.8% of meat weight to extract the muscle protein & create bind. If the seasoning is very acidic, it can coagulate the protein so it won’t stick
together - adding baking soda at 1% of seasoning weight should reduce the acid level enough to prevent this. High temperature or a big temperature rise through a mechanical step like grinding or stuffing would smear the fat so the protein can’t encapsulate it - should be less than 38F in the casing. If you measure temperature before grind and after grind, goal would be a temperature rise less than 4F and same for before and after stuffing. If any of these fit your circumstances.
If you are wanting a true chipped beef, SOS then it is not smoked which removes a level of preservation. While I have not done venison I have experimented with lean beef and will share my experiences. First it must be cured or frozen or the fat will go rancid quicker than I like. Here is my first experience https://meatgistics.waltons.com/topic/5284/dried-beef-for-chipped-beef/23?page=2.
I will highly suggest cure#1 and with that you will have the perfect SOS meat that will keep for a very long time.