Meat Processing

@mcjagger - Yeah that meat temp wall takes a while to get over. Some people wait it out, but I like the sous vide finishing. To each their own.

@gravity-storm if i remember correctly the MSG is only sold in 100lb batches, primarily for commercial uses. And although i have never used it i believe MSG does give a slight better taste. However, some have allergic reactions to MSG

@deanlorensen If you want to imitate commercial products then you have to use their techniques and ingredients. Round means grinding and stuffing into casings and hanging. Boneless hams are ground, stuffed, and shaped with ham presses. Ingredients that help meat hold moisture are adding more water, salt, cure, phosphate, erythorbate, and a binder.

Awesome Thank you YooperDog and twilliams. I’ve always used carrot fiber in the past with good results. I’m going to try Sure Gel on your recommendation for this batch. I like the comment about cook time and it taking longer with carrot fiber. That’s one thing I did notice. I’ll use the ECA as well.

@bob-stehlik I just net them after brining and just roll them in coarse ground pepper. Pat in on and let them hang in the fridge overnight to dry and smoke the next day. It is a bit messy removing the netting but the majority of pepper is there through the eating process. I would think you could use some maple syrup or maybe honey. I would maybe cook the syrup down a bit to make it thicker or maybe not, your call. Sometimes it can be thin. You could try freezing it and that could work too. Be careful not to burn the syrup.

Google will convert millimeters and inches for you. There is a chart I posted earlier on page 1 of this thread listed casing and tube compatibility.

@goducks well said . I feel the same way.

@jonathon Thanks all. I have some backfat and will give this a try

16mm isn’t going anywhere @Grimpuppy !

@texlaw said in Grinder plates for #22 Walton grinder: @jonathon Don’t you expect to have product come out of the gap where the tab is? If so, you’ll have an inconsistent grind. While there may be a gap at that point on the edge of the plate, the seal between the plate face and the threaded retaining nut is usually a smooth machined surface and makes a pretty good seal. I would be surprised to see meat leak past this area .

@Pivodog It is belt driven, 250 watt and the largest piece of meat you can get on there is about 8.5" though 8" is the most reasonable size. Pretty much all slicers, including commercial ones are belt-driven now.

@processhead Yeah, I would not eat Hyena either but while it is a scavenger it appears to be only able to eat meat. It says that if it does eat something not meat that its body cannot process it. I am no biologist though so could be wrong.

@mrobisr glad to here it worked out for you. Im a converted believer for sure.

If you wanted to cure them, there are other cure accelerators that don’t affect the flavor as much as ECA. Ascorbic acid @1/4 tsp per 5 lbs. meat does the trick without significantly affecting flavor.

@jonathon You probably did. I just couldn’t find it. Thanks!

@parksider my next thought would be what plate do you use for your grind?

@rj-adventures yes

Understand that when you use a grinder, the finished product will not look like or have quite the same texture as the highly emulsified store bought hot dogs you are used too eating. When you process using a grinder, there will still be some visible meat/fat particle definition but they will have all the flavor.

@jonathon said in Jalapeño mango jerky in the camp chef vertical xxl: I am wondering if that back wall just retained too much of the 325 heat despite trying to leave the door open to bleed it. Could be, since the door is swung into cool open air while the back is more isolated within the heat. It doesn’t take much overheat to “toast” jerky

@rj-adventures I’ve been using mine for dogs several years and never had a heating issue. Keep good brushes in the motor and you’ll be fine.