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    2. hankus46
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    hankus46

    @hankus46

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    Best posts made by hankus46

    • RE: Sous vide 2” pepperoni

      hankus46 AA214581-C868-4A2E-8145-79100A69E596.jpeg ABDFB385-839F-457C-A716-B329485917DA.jpeg

      posted in Meat Processing
      H
      hankus46
    • RE: Soy protien

      salmonmaster thanks for that Appreciate

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Sous vide 2” pepperoni

      Next. Fibrous casing. Soy protien sure jell smoker as suggestions.
      Pepperoni is for meat lovers pizzas.

      posted in Meat Processing
      H
      hankus46
    • RE: Soy protien

      Thank you
      Please advise what percentage sodium erythrobate is used in pressed ham production and what are the benefits of use.
      Appreciated

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Using Sidium Erythorbate ?

      Dave in AZ
      Thanks for that Dave. Certainly reinforces my ideas in using SE.
      appreciate your concise information

      posted in Smoking & Grilling
      H
      hankus46
    • Using Sidium Erythorbate ?

      Sodium Erythorbate
      Can anyone advise if my using SE in a recipe would be fine and not create any problems
      Pork
      Prague 1
      Accord
      Soy Protien
      Salt
      H2O 10%
      Sodium Erythorbate
      Total ground pork weight 5 kg

      Process mix and into cool room overnight cook sous vide 70C next morning.

      Thanks for any advice.

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      @mrobisrthanks for the info so in my calls I would use the following percentage per kilo meat .0026
      Since 1.2 g per lb
      Then 2.2 lb (1kg) 2.64 g
      2.64 / 1000 g / kg =.0026
      Similar to cure prague#1 powder.

      Thanks for this.

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      bocephus
      Yes you are correct.

      posted in Smoking & Grilling
      H
      hankus46

    Latest posts made by hankus46

    • RE: Using Sidium Erythorbate ?

      Dave in AZ
      Thanks for that Dave. Certainly reinforces my ideas in using SE.
      appreciate your concise information

      posted in Smoking & Grilling
      H
      hankus46
    • Using Sidium Erythorbate ?

      Sodium Erythorbate
      Can anyone advise if my using SE in a recipe would be fine and not create any problems
      Pork
      Prague 1
      Accord
      Soy Protien
      Salt
      H2O 10%
      Sodium Erythorbate
      Total ground pork weight 5 kg

      Process mix and into cool room overnight cook sous vide 70C next morning.

      Thanks for any advice.

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      bocephus
      Yes you are correct.

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      @mrobisrthanks for the info so in my calls I would use the following percentage per kilo meat .0026
      Since 1.2 g per lb
      Then 2.2 lb (1kg) 2.64 g
      2.64 / 1000 g / kg =.0026
      Similar to cure prague#1 powder.

      Thanks for this.

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      Thank you
      Please advise what percentage sodium erythrobate is used in pressed ham production and what are the benefits of use.
      Appreciated

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      salmonmaster thanks for that Appreciate

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      processhead Ive found soy addition in my pepperoni mix soakes up the fat in the smoking process and give a better product then without. Im just interested in additional information for using soy protien percentages usage
      Thanks

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      Thanks for that but Im in Philippines and. Not commercial. I only Produce for my Pizzeria toppings so ESL tons are not interested is shipping to Philippines.

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      No Crumbling. I get good results. Just trying tk find out used for soy protien in various products

      posted in Smoking & Grilling
      H
      hankus46
    • RE: Soy protien

      Leg ham is cut up into chunks and processed. Cure salt sugar and 10% emulsion and 10% water is added then tumbled for 30 minutes until very sticky. The mix is loaded into a press and into cool room overnight. Morning the press is sous vide for two hours at 70C Then into ICE water and back into cold room 24 hours Result is pressed ham

      The emulsion is just ham leg discard emulsified with ICE water added to the tumble

      That is my process

      posted in Smoking & Grilling
      H
      hankus46