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Meatgistics - Walton's - Community

protein extraction

Scheduled Pinned Locked Moved Meat Processing
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to calvin on last edited by processhead
    #8

    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.

    Paul

    • How hard can it be?
    calvinC 1 Reply Last reply
    1
  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    replied to processhead on last edited by
    #9

    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 )

    processheadP 1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to calvin on last edited by
    #10

    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.

    Paul

    • How hard can it be?
    1 Reply Last reply
    2
  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by
    #11

    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

    bocephusB G 2 Replies Last reply
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  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to calvin on last edited by
    #12

    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.

    1 Reply Last reply
    3
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to calvin on last edited by
    #13

    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 kibble

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    DeepwoodsbutcherD 1 Reply Last reply
    5
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to glen on last edited by
    #14

    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 kibble

    calvin 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.

    @deepwoodsbutcher on Instagram

    cdavisC 1 Reply Last reply
    9
  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by calvin
    #15

    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

    1 Reply Last reply
    0
  • Departing ContestantD Offline
    Departing ContestantD Offline
    Departing Contestant Regular Contributors
    wrote on last edited by
    #16

    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_Q8wuhQ

    it will help to bind fat and water. it will help casings bind to the protein when thermal processed

    everything has an end, only the sausage has two

    1 Reply Last reply
    1
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to Deepwoodsbutcher on last edited by
    #17

    Deepwoodsbutcher very well said.

    1 Reply Last reply
    1

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