Meat Processing

@gwg8541 Agreed. When I was contracting in Iraq for OIF it was not so much fun

Thank everyone!

Yes please. And feel free to put together a weekend class every quarter or so. I’d drive to that!

@gwg8541 Local grocery has Wright Brand hickory smoked bacon for $4.99/lb. Probably should have stocked up as that s”is best commercial bacon ever and cheaper than my meat cost!

@Miller havig never used Bear take my advice with a grain of salt but 8 minutes with wild game very well might not be enough. Time mixing is good in general but tons of things go into how long it will take. Things like amount of water added, quality of meat, TEMP of meat (that’s the big one) Temp of the room it is being mixed in and style of mixer (obviously) all of those things could be a culprit. Since you think it fatted out I am going to guess it could have been under mixed as like @Cabelas90 says it is highly unlikely that a home processor would overmix, or you may possibly have a problem with your smoker, though I find that less likely than protein extraction.

thanks for the info

@jonathon said in Snack sticks without ECA refrigerator time?: TANG IS KING! But, if you dont like it |Smoked-Meat-Stabilizer and if you have a very accurate scale then Sodium Erythorbate works as a cure accelerator as well and it imparts no tang. Is there any advantage of using sodium erythorbate instead of smoked meat stabilizer?

Quick report back. So I made a 1.5lb batch. It came out pretty good but I think I’d cut back a little on how much I added. I used 30 grams for the 1.5lbs. Every rub is going to be different. This is a saltier rub so I’d probably knock it to 20 grams next time. Feedback so far was that it was preferred over the PS seasonings Cajun mix with pepper jack cheese which really surprised me.

It shouldn’t change safety wise so long as you keep the cure (pink salt) at the recommended rate.

@processhead Thinking back I believe I used a cotton tie from a hoodie.

Hi Ridley, I used a 3/16 for the final grind, and yes I did use a food processor to emulsify, although it did struggle so I ended up doing it in 2 batches, I think Grimpuppy told me he did his in 3 batches. I did indeed like the final texture. I also let the cure set overnight before I sous vide the product. I was over all very happy with the final product. I had tried a couple of times on a smoker, but the fat just bleed out, the sous vide worked great.

@cdavis yeah, I’m hoping one of the guys behind the counter just screwed up with the pricing machine.

@jamieson22 looks really good

@grimpuppy Should work fine, especially if you have back fat to add if needed.

@tex_77 Thank you. Gives me enough information to treat this well, and get more than just ground meat.

@freddie said in turkey snack sticks: I am thinking about making some snack sticks out of ground turkey. I was thinking of using Willie’s snack stick seasoning and cheddar cheese. Has anyone tried this specific combination? Or would another combination be better? TIA Wild turkey or domestic? In either case, turkey is pretty lean and would benefit from the addition of some fat from pork like @twilliams says.

@twilliams Tubed hog casing, it has something to do with the chicken product is what I am thinking. I’ve used the same casing from the same batch previously with no issues. I don’t buy collagen casings, so it can’t be that.

@tincuptom Looks good to me

@herbcofood said in Corned beef cure: @processhead I do smoked pastrami for venison every year. Yes, same here. That’s what had me thinking about trying a batch without smoking ala-corned beef.

I have a mix of all types of non-edible casings and would like to know how to tell the difference between the Non-edible FIbrous and Non-edible Collagen? From looking at the pictures on various sites they look the same.