protein extraction
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to calvin on last edited by processhead
calvin It’s just the difference between “what happens to a thing” and “why it happens to a thing” .
It gives the food science guys a reason to go to college.
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processhead ya know thats kinda what i was thinking !!!
cause it really sounded like its nothing for us plain old folks to worry ourselves about
i’ll just keep on making sausage the way i have always done and let you collage fellas argue about that stuff , but i sure wish you fellas would stop showing off and confusing the rest of us , you fella’s had me scared for a while , ( i thought i might be doing it all wrong or something ) -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to calvin on last edited by
calvin
You are right. It’s nothing to worry about.But its good to understand how and why stuff works, especially
when things don’t turn out the way you expected them to. -
ya know all the talk about "protein extraction " and such might even be counter productive
and the reason i say that is the goal is to get new people involved and if they feel like they have to go to school , just to make sausage …it might just scare them off , when we 1st started making sausage we knew less than zero about it,
but soon learned how simple it was , what we really needed was an education on the proper equipment needed …the rest was just common sense -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to calvin on last edited by
calvin This sight tries to answer questions and troubleshoot issues, protein extraction comes up often when someone has a problem with fat separation (fat out), which can be caused by poor protein extraction.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to calvin on last edited by
calvin I think a greater disservice to new users would be to over simplify and risk having them starting out with a failure and thinking the process is too difficult.
All of us had to learn and this is the place to get off to a fast start
I failed to point out above there are varying levels of protein extraction needed
You don’t need protein extraction for sausage like rope sausage or brats (great starters). You probably need some extraction for a hot link. For summer sausage more protein extraction is desired
If you make restructured jerky and you don’t have a very sticky extraction you may end up with kibbleGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen said in protein extraction:
calvin I think a greater disservice to new users would be to over simplify and risk having them starting out with a failure and thinking the process is too difficult.
All of us had to learn and this is the place to get off to a fast start
I failed to point out above there are varying levels of protein extraction needed
You don’t need protein extraction for sausage like rope sausage or brats (great starters). You probably need some extraction for a hot link. For summer sausage more protein extraction is desired
If you make restructured jerky and you don’t have a very sticky extraction you may end up with kibblecalvin this is so true. Most people start off making fresh sausage, and protein extraction isn’t something you want a lot of in most recipes. However, when you move on to smoked meats (summer sausage, snacksticks ect.) you may regret not having an understanding of what you want as far as consistency (protein extraction) Mix for too short a time and your product will have issues. Our goal here isn’t to overwhelm anyone, but to save each other from costly mistakes and disappointment. Especially with today’s meat prices, there is no need for trial and error in every kitchen. A little education is nothing to be afraid of. If something works for you, do it. We are here to learn and share knowledge about common interests. Everyone should feel free to be as simple or as technical as they wish. So, try and overlook those of us who like to nerd out a bit sometimes. Just have fun with it.
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its all good , be as nerdy as you like , just don’t scare us old folks to bad haha , i’ll just keep doing what we know how to do as long as folks ask for it
and besides i learned what i wanted to know and that is that "protein extraction " is just a code word for "sticky meat " so its all good haha -
https://meatgistics.waltons.com/topic/320/the-importance-of-protein-extraction-in-snack-sticks
https://www.facebook.com/watch/?v=3528913933838808
https://www.youtube.com/watch?v=ef2q_Q8wuhQit will help to bind fat and water. it will help casings bind to the protein when thermal processed
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Deepwoodsbutcher on last edited by
Deepwoodsbutcher very well said.
