Bowl cutting question (adding salt)

[twilliams]

IVERYAN wow that turned out nicely

[twilliams]

IVERYAN

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.

[IVERYAN]

Those look great. You would never know they were mixed by hand.

[processhead]

IVERYAN
It looks like you are getting a pretty fine emulsion there.

[Pivodog]

Here’s the process that I’ve been using for frankfurters

1. Add Meat
   2.Add Fat
   3.Add Sure Gel & Salts
2. Add Ice
3. Add Seasoning
   Stop @58F

[Pivodog]

IVERYAN very nice final product! Does it taste Good?

[IVERYAN]

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.

[Pivodog]

IVERYAN The last product that I did use the bowl chopper on I ended up finishing at around 45F which is great!

[Jonathon]

IVERYAN I swear I responded to this…yes, it is fine if you post that recipe I sent you.

[IVERYAN]

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