Cabelas90 the meat block was 80/20, (10%beef fat 10% pork fat). I feel like I had a good protein extraction, I mixed 8-9 minutes alternating between forward and reverse. I didn’t have much fat loss during smoking, the casings were dry when they went into the water bath and there was no fat on the drip pan in the smoker. I will consider a shorter drying cycle, that’s a look and see how dry they are timing deal I think.
Thanks for the input.
Miller This one has me stumped, usually either casings not filled tight or fat out, but neither seems to be the case here. I will be interested in what you find out, but in the mean time enjoy good eats.
Miller How long did it take to hit 130? I once had a commercial smokehouse mfg tell me to bring the meat up in steps much like you did except to wait until the IT of the meat 135 to start pushing it to finish. Im not sure that is the case Just an idea.
Cabelas90 I think it was about 7hrs.
Miller Looks great! I would love to taste that. Looks perfect to me!
3” casings? Did they go from the water bath directly into the refrigerator, or did you hang them to let them bloom? I ice bath for at least 30-45 minutes with larger casings, and adding more ice to the water if needed. Then I hang for 4-5 hours in a cool room to set the casings before vac packing and into the refrigerator.
Miller That looks amazing, if you feel like it might be too filling, I would be more than happy to help with that. I would not worry too much about the wrinkling, the finished eatin products looks great. There again, if you are worried about that wrinkling, I can definitely help get rid of that for you.
Mean Dean Yes 2.5” casing. After the water bath right into ice bath for 20 minutes. Left out on the counter stacked to air dry and bloom for 3-4 hours. Then in the refrigerator about 18 hours before vac packing.
Miller they look delicious. Nice job
Miller If they taste good I would not lose too much sleep over it, they slices you pictured look terrific.
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