Ring Bologna-What went wrong?
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HuckL said in Ring Bologna-What went wrong?:
Dr_Pain I used a 20 pound capacity hand crank mixer.
Than that is DEFINITELY not the issue. Thanks for the clarification. I remember one of my experiment gone wrong.
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HuckL I know it doesn’t look like fat but it probably is fat, it just looks sort of like jelly? twilliams is correct, it is fat out, a process where the fat is cooked out of the product and then congeals in voids and around the casing. The other thing I can think it could be is if you used |Super-Bind that can sometimes cause this
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twilliams I believe the ground pork that I mixed in was no more than 80/20, probably less. I did follow the temperature instructions very closely and used a digital thermometer to monitor the temp in the smoker. I found that the built in smoker thermometer is not accurate. Maybe I need to stick with using ground beef/beef fat in the future.
HuckL just for reference i would not use beef fat over pork fat or pork trim. Only thing i use beef fat for is making peanut butter and seed suet for the birds.
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HuckL just for reference i would not use beef fat over pork fat or pork trim. Only thing i use beef fat for is making peanut butter and seed suet for the birds.
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My thoughts too. Why would you use beef fat for that? Lol
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I had this same thing happen on the last polish sausage I made. I smoked them to 135 and then put them in vac bags and sous vide at 175 to finish. When I pulled them out of the vac bags I had the same thing. I had to strip the casings and use my hand to remove a lot of jelly from the sausage, then use a paper towel to dry them off. My guess was my water was to hot to start with and they fat out. Next time I will start the water at 140 and slowly step it up. Once I got them cleaned up, the product was great.
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If it was a jelly like substance and not greasy, then it was probably just that, gelatin.
Meat trim containing connective tissue contains natural gelatin in the form of collagen. The heat of processing can extract the gelatin, although normally it will be dispersed evenly through the meat emulsion during grinding and mixing.Much like with fat-out, I think this is more likely to happen if thermal processes overshoot the target temperature
Paul
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If it was a jelly like substance and not greasy, then it was probably just that, gelatin.
Meat trim containing connective tissue contains natural gelatin in the form of collagen. The heat of processing can extract the gelatin, although normally it will be dispersed evenly through the meat emulsion during grinding and mixing.Much like with fat-out, I think this is more likely to happen if thermal processes overshoot the target temperature
processhead said in Ring Bologna-What went wrong?:
If it was a jelly like substance and not greasy, then it was probably just that, gelatin.
Meat trim containing connective tissue contains natural gelatin in the form of collagen. The heat of processing can extract the gelatin, although normally it will be dispersed evenly through the meat emulsion during grinding and mixing.Much like with fat-out, I think this is more likely to happen if thermal processes overshoot the target temperature
I do like that explanation. I believe though that the melting point of collagen may be higher than fat. The recommendation in grilling/smoking is to bring meats to 200-205F in order to break the collagen bonds in brisket/pork butts. If the meat used in the bologna had some gelatin in it then it would definitely “fat out” if it did not bind to something
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twilliams said in Ring Bologna-What went wrong?:
Only thing i use beef fat for is making peanut butter.
This is how I read the sentence the first time LOL!!! I feel like such an idiot
Dr_Pain lol…i feel like that alot.
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If it was a jelly like substance and not greasy, then it was probably just that, gelatin.
Meat trim containing connective tissue contains natural gelatin in the form of collagen. The heat of processing can extract the gelatin, although normally it will be dispersed evenly through the meat emulsion during grinding and mixing.Much like with fat-out, I think this is more likely to happen if thermal processes overshoot the target temperature
processhead It was definitely more like gelatin than fat.
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