How To Make Juicer Meat Products
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Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?
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So cold phosphates make for juicier products but what if you want a tangy (lemon or vinegar) tasting product? you would have to add a acid which would then lower the PH and counter act the cold phosphate would it not?
Or is there a balance when used together?
Looking to make a brine for a roast with tang. -
pkzipper Nope, using phosphates with an acid won’t work. We’ve tried it in the past and you don’t get any tang and you might get a little more juicy of a product but it’s not what you are wanting. If you are looking for a roast with a tang I would do a brine with phosphates and then try to get your tang with a glaze after the cook. That’s probably your best bet unless someone else has a better?
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pkzipper Nope, using phosphates with an acid won’t work. We’ve tried it in the past and you don’t get any tang and you might get a little more juicy of a product but it’s not what you are wanting. If you are looking for a roast with a tang I would do a brine with phosphates and then try to get your tang with a glaze after the cook. That’s probably your best bet unless someone else has a better?
Jonathon
Figured as much. Old time recipes with no understanding of cause and effect are hard to correct especially when we want one thing and to get it hurts another.
Traditionally in Eastern Europe lemon and vinegar was used to brine a lot of meats for the tangy flavour. However for the most part, that dried them out or left them tuff.
So trying to get that internal tang with a tangy sauce is my goal. Just a sauce on the roast is easy but makes for a confusing taste if you bite into the meat without any sauce. Making the meat with tang by using lemon or vinegar gives it that tang but really hard to make juicy or tender without cooking the day lights out of it.The brine that was used is a carrot, celery root, onion, parsnip and lemon or vinegar brine.
Any ideas??Thinking about celery salt, onion salt, celery juice powder (expensive) etc…
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When doing deer sausage that we put sure cure in is it necessary to put a binder in, this is also smoked not cooked?
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And I use 50/50 pork / venison
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When doing deer sausage that we put sure cure in is it necessary to put a binder in, this is also smoked not cooked?
cardzfan20 the binder sure gel would normally be used in cured products, but not a necessity. It helps with protein extraction and helps with some moisture retention. It’s your call, sausage was made before sure gel. I use it and it helps. I think JoeB uses egg whites, but I think that is for fresh sausage.
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When doing deer sausage that we put sure cure in is it necessary to put a binder in, this is also smoked not cooked?
cardzfan20 It is not a requirement, we don’t add it to our venison sausage.
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processhead When you add Phosphates you are hoping to make it a little juicer or more plump. This is achieved by raising the pH of the meat, making more negative Ions available. That can make it a little more difficult to use for semi-dried products like snack sticks, depending on what exactly you are wanting. The large issue is that it will decrease the shelf life of the product as the pH is higher. This is how things like |Encapsulated-Citric-Acid raise the shell life, they lower the pH and make it a hostile environment for things that can cause spoilage,
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I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. With the Cure 1, is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!
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kroy5555 said in How To Make Juicer Meat Products:
I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. With the Cure 1, is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!
The cold phosphate needs to be used as part of 10% pumped cure.
So assuming your cure is part of a pumped brine cure, then using the cold phosphate as part of the cure should be no problem. -
kroy5555 said in How To Make Juicer Meat Products:
I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. With the Cure 1, is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!
The cold phosphate needs to be used as part of 10% pumped cure.
So assuming your cure is part of a pumped brine cure, then using the cold phosphate as part of the cure should be no problem.processhead Thanks Paul.
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