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    2. BRYARRR_80
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    BRYARRR_80

    @BRYARRR_80

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    Best posts made by BRYARRR_80

    • All Beef Snack Stick Texture

      I’ve made about 350 pounds of beef snack sticks within the last couple weeks. The sticks turned out pretty good but I feel that there’s always room for improvement. The snap, smoke, and flavor is good. The thing I’m trying to nail down is the texture. Any master beef stick makers on here have any advice for improving the texture? I’m wondering about the grind size and length of mixing time? Do I need more protein extraction? Would the texture be better with a higher fat to lean ratio? 80/20 compared to 70/30? Also is there any go to additives that would help with the texture? I’m wondering if the amount of water added has a significant effect on the texture as well? A lot to think about here but any help is appreciated!

      posted in Meat Processing
      B
      BRYARRR_80
    • Mauting Smokehouse Cook Cycles

      I work for a new meat processing facility that recently just bought a Mauting Smokehouse. When we got it installed we only got a few smoke cycles programmed into it. I was wondering if anyone else on here has a Mauting Smokehouse and wouldn’t mind helping me out with some more smoke cycles. Im mainly looking for some cured pork loin cycles as well as a pulled pork cycle. Any help or direction on where to find more cycles would be greatly appreciated.

      posted in Smoking & Grilling
      B
      BRYARRR_80
    • Grinder Plate preferences

      So I am wondering what the preferred method is for grinding beef and pork trim into ground product. I recently just got a new mixer/grinder and I am looking into all the different sizes of plates and knives that I can buy for it, such as 1/4", 1/8", 3/16". As far as methods go, does everyone prefer switching plates for a course and fine grind? Just course grinding twice? Any other methods that anyone prefers? I will be mixing in seasonings for pork sausage, snack sticks, summer sausages, and other further processed products like that into the mixer/grinder. Just wanting to figure out the best plates to use to make the highest quality ground products that I can.

      posted in Meat Processing
      B
      BRYARRR_80

    Latest posts made by BRYARRR_80

    • RE: All Beef Snack Stick Texture

      glen I personally feel like it’s still a pretty grainy texture. I’d like it to be a little more uniform and emulsified rather than crumbly.

      posted in Meat Processing
      B
      BRYARRR_80
    • RE: All Beef Snack Stick Texture

      Jamieson22 doing a double grind through an 1/8inch plate then mixing for 3-4 minutes while I add in seasoning and cure.

      posted in Meat Processing
      B
      BRYARRR_80
    • All Beef Snack Stick Texture

      I’ve made about 350 pounds of beef snack sticks within the last couple weeks. The sticks turned out pretty good but I feel that there’s always room for improvement. The snap, smoke, and flavor is good. The thing I’m trying to nail down is the texture. Any master beef stick makers on here have any advice for improving the texture? I’m wondering about the grind size and length of mixing time? Do I need more protein extraction? Would the texture be better with a higher fat to lean ratio? 80/20 compared to 70/30? Also is there any go to additives that would help with the texture? I’m wondering if the amount of water added has a significant effect on the texture as well? A lot to think about here but any help is appreciated!

      posted in Meat Processing
      B
      BRYARRR_80
    • Mauting Smokehouse Cook Cycles

      I work for a new meat processing facility that recently just bought a Mauting Smokehouse. When we got it installed we only got a few smoke cycles programmed into it. I was wondering if anyone else on here has a Mauting Smokehouse and wouldn’t mind helping me out with some more smoke cycles. Im mainly looking for some cured pork loin cycles as well as a pulled pork cycle. Any help or direction on where to find more cycles would be greatly appreciated.

      posted in Smoking & Grilling
      B
      BRYARRR_80
    • Bacon brine amount

      I will be pumping 30 pounds of bellies tomorrow to make bacon. I have a 5 lb bag of bacon cure that says to use 1.75 lbs. of cure to a gallon of water for a 10 percent pump. I am wondering how much brine I need to mix up to have enough to pump all 30 pounds of bellies?

      posted in Meat Processing
      B
      BRYARRR_80
    • RE: Grinder Plate preferences

      processhead do you normally use the same plates and grind through twice? Or do you grind once with one plate and then switch to a smaller plate and grind again a second time?

      posted in Meat Processing
      B
      BRYARRR_80
    • Grinder Plate preferences

      So I am wondering what the preferred method is for grinding beef and pork trim into ground product. I recently just got a new mixer/grinder and I am looking into all the different sizes of plates and knives that I can buy for it, such as 1/4", 1/8", 3/16". As far as methods go, does everyone prefer switching plates for a course and fine grind? Just course grinding twice? Any other methods that anyone prefers? I will be mixing in seasonings for pork sausage, snack sticks, summer sausages, and other further processed products like that into the mixer/grinder. Just wanting to figure out the best plates to use to make the highest quality ground products that I can.

      posted in Meat Processing
      B
      BRYARRR_80
    • Curing Formulations for 100 pounds of meat block

      I am planning to use Walton’s products for most of my cured products that I will be making in the processing facility that I help manage. It is a USDA Inspected facility and as a part of the HACCP Pre-Requisite program we have to have a formulation sheet available for all the cured products that we make. The formulation sheet has to include the weight of each individual ingredient in a batch of 100 pounds of meat block. The formulation sheet will be used to verify weight records for nitrite and sodium erythorbate. Any suggestions on how I can get these amounts figured out for my HACCP Plan?

      posted in Meat Processing
      B
      BRYARRR_80