Meat Processing

@dave-in-az

@ridley-acres said in Easter Ham Brine: Koops Arizona heat mustard I absolutely love that stuff!

I guess my bottom line on this is the 1/2 in auto feed does not completely clamp the casing. The 3/8 does.

In my opinion, simmer the skin in just enough liquid, standard mirepoix, aromatics until very tender. Cool the protein and save the broth - reduce if necessary checking to see the binding of the gelatin. Cooled skin / protein can be ground or chopped and folded into anything and broth used to bring it all together. ie: souse, head cheese, Consider simmering with white wine and appropriate aromatics. Some vinegar will help. After the loaf comes together and chilled, some pickle and / or capers and favorite good mustard when we serve it forth - sliced.

@bleathery said in Home made bacon vs Commercial bacon and cooking: @dave-in-az I definitely notice you don’t get as much splatter when pan frying the home cure compared to store bought. I can’t remember if it was a YouTube video or I read it, but they chalked it up to the injecting of the cure/flavoring. I think the commercial-pumped bacon has a higher percentage of water in it just like most other commodity type cured meats. If it has more water, it is going to splatter more.

You can actually just microwave frozen meat to make it sliceable, yet still frozen. I do it all the time with pork loin, meat is still 32f with frozen crystals , but soft enough you can slice it with knife… I always cut partially frozen stuff for Chinese food, for thin slices. Fine to refreeze remainder.

@kyle said in Kabanosy: next time it will be 25# Me too!

Thank you. I will just have to go for it.

@jamieson22 Aww come on a little snuggle if ya please!

@nicolai said in Waltons Complete Turkey Cure Question: The 10% of a10% pump means you inject 10% of the weight of the meat block into the meat not the concentration of the solution. Your mix calculations are to get enough nitrate in the solution so that it gets the right amount of nitrate in the meat. Has nothing to do with 10%. Thanks for the reply. Yes I understand the difference you mention. The issue I was trying to explain is an entirely different one.

@dr_pain Thanks. Have an old hen that might go to sticks.

@grimpuppy Just realized this was a resurrected thread but still feel the need to compliment you on those dogs!

Good idea

@metlman501 I agree, my wife loves them and is probably her favorite. I’m like eh, they are ok but don’t plan on making again unless she wants a batch

Meat Temp.PDF

If saltiness is an issue, you should look at the Equilibrium method, then you shouldn’t have to worry about rinsing.

@grimpuppy lol found that one and sent you a reply.

@dave-in-az I guess in my experience when I pull sticks/links off smoker they are often varying temps. So when I drop them into bath with water at desired IT I can guarantee all of them will end up where I want them. If I were to overshoot water temp and monitor I’d need to check quite a few of them and pull in multiple stages else risk some being over/under cooked.

Hotdogs will not fat out if properly emulsified. They should be ground a minimum of 3 times (twice through your smallest plate). For best results, finish in a food processor before stuffing.

I think white pudding is traditionally made with a beef casing which would be thicker than a hog casing. Not sure if that would make a difference though.