Bowl cutting question (adding salt)
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twilliams Yeah im trying to upload pics. It keeps giving an error message, so i have deleted. I wasn’t sure if everyone else could see my deleted posts. Obviously you can see them, im not sure if its my internet connection or what. Thanks for letting me know.
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twilliams Yeah im trying to upload pics. It keeps giving an error message, so i have deleted. I wasn’t sure if everyone else could see my deleted posts. Obviously you can see them, im not sure if its my internet connection or what. Thanks for letting me know.
IVERYAN They are probably too large, screenshot them and try posting again.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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IVERYAN wow that turned out nicely
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Here is my batch i did today ranch and fajita, grind twice and mix by hand. As you can see i get shrinkage showing some casing wrinkle.
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Those look great. You would never know they were mixed by hand.
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IVERYAN
It looks like you are getting a pretty fine emulsion there. -
Here’s the process that I’ve been using for frankfurters
- Add Meat
2.Add Fat
3.Add Sure Gel & Salts - Add Ice
- Add Seasoning
Stop @58F
Pivodog Apologies for my delayed response. I was having problems logging in with the app.
Yes, the snack sticks turned out great. I have only had time to use the bowl cutter once for meat emulsion. I made a 25 lb block & tried to get it done with 2-12.5lb batches in the cutter. It was a little too much, so I plan to process 25 lbs in 3 batches in the future.
Jonathon shared a bowl cutter recipe from a meat cutting class he took at Wisconsin. I will post it on the board if he is ok with me doing that. It is very similar to what you posted, except it breaks it down a little further. It says to stop @58F like you do.
I stopped both of my batches at around 44F. For some reason the temp was rising very slowly & I had great protein extraction at that point. - Add Meat
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Pivodog Apologies for my delayed response. I was having problems logging in with the app.
Yes, the snack sticks turned out great. I have only had time to use the bowl cutter once for meat emulsion. I made a 25 lb block & tried to get it done with 2-12.5lb batches in the cutter. It was a little too much, so I plan to process 25 lbs in 3 batches in the future.
Jonathon shared a bowl cutter recipe from a meat cutting class he took at Wisconsin. I will post it on the board if he is ok with me doing that. It is very similar to what you posted, except it breaks it down a little further. It says to stop @58F like you do.
I stopped both of my batches at around 44F. For some reason the temp was rising very slowly & I had great protein extraction at that point. -
IVERYAN I swear I responded to this…yes, it is fine if you post that recipe I sent you.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon You probably did. I just couldn’t find it. Thanks!
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