Bowl cutting question (adding salt)
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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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