Recovering denatured meat …
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after reading here several times about denatured meat … and how it has ruined a batch of meat the question comes to mind
if when mixing you realize that its just not getting good protein extraction ( not getting at sticky product) what steps can you take to recover the batch ?
probably different answers depending on fat content but lets see -
after reading here several times about denatured meat … and how it has ruined a batch of meat the question comes to mind
if when mixing you realize that its just not getting good protein extraction ( not getting at sticky product) what steps can you take to recover the batch ?
probably different answers depending on fat content but lets seeDeerSlayer add more water and keep on mixing!
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lamurscrappy said in Recovering denatured meat …:
DeerSlayer add more water and keep on mixing!
I’m kind of glad I don’t know any better. LOL!
Since I do more “Shotgun” cooking, I tend to adjust on the fly.
If I get too much water on the front end, it always dries out on the tail end. Or more accurately, it stays in the smoker until I’m happy with it.
(IE: Wrinkled enough, smoked enough, tastes OK.)
I’m a simple man, with simple ways.
But like Lamurscrappy sez, I just dribble in a bit more water, and keep mixing until I get what I think is gooey and sticky enough to push into casings (Collagen).
I course grind. Season and Mix. Grind again finer. Then that second grind is discharged into my Stuffer tank to be mashed into sticks. I seem to wind up with a Hot Dog appearing stuffing mixture, with some appearance of peppercorn and mustard seed.
I prefer as simple an approach as I can. So far it must be working out, I’m still here. LOL! (Much to some’s dismay…)
(And if my ways knock me off, I promise not to tell anybody.)
Water tends to dry up, with enough heat and patience.
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