can you season snack sticks with sauce insted of powder
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i start with teriyaki sauce put brown sugar in Pineapple juice hony garlec and ongon powder. Then i add my curing salt to the meat and the chease at the end of mixing.
Im asking cuz iv done it witj beef but i tryed with turkey and the finished stick were very mush should i use a binder
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i start with teriyaki sauce put brown sugar in Pineapple juice hony garlec and ongon powder. Then i add my curing salt to the meat and the chease at the end of mixing.
Im asking cuz iv done it witj beef but i tryed with turkey and the finished stick were very mush should i use a binder
fastcars21 the pineapple juice may be causing you problems with the proteins binding. Dehydrated pineapple my work better. I don’t think a binder will help with counteracting the juice
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fastcars21 the pineapple juice may be causing you problems with the proteins binding. Dehydrated pineapple my work better. I don’t think a binder will help with counteracting the juice
YooperDog said in can you season snack sticks with sauce insted of powder:
fastcars21 the pineapple juice may be causing you problems with the proteins binding. Dehydrated pineapple my work better.
I am wondering on the subject YooperDog,?!? I am wondering if you think that the acidity of the pineapple juice will denature the protein and prevent binding. I would agree with you if it was not for the fact that I have used wine (also very acidic) in aged sausage. My biggest concern would be the amount of liquid.
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YooperDog said in can you season snack sticks with sauce insted of powder:
fastcars21 the pineapple juice may be causing you problems with the proteins binding. Dehydrated pineapple my work better.
I am wondering on the subject YooperDog,?!? I am wondering if you think that the acidity of the pineapple juice will denature the protein and prevent binding. I would agree with you if it was not for the fact that I have used wine (also very acidic) in aged sausage. My biggest concern would be the amount of liquid.
Dr_Pain I think it’s the enzyme bromelain in the fruit and juice that breaks down the proteins. Bromelain is used by some folks with digestive issues.
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fastcars21 the pineapple juice may be causing you problems with the proteins binding. Dehydrated pineapple my work better. I don’t think a binder will help with counteracting the juice
YooperDog no to the dehydrated pineapple or freeze dried, it will cause more problems than you know. It must be processed, temperature brought to above 160 degrees in order to convert the Bromelain from a meat tenderizer… It will eat casings and turn your sausage to mush.
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YooperDog said in can you season snack sticks with sauce insted of powder:
fastcars21 the pineapple juice may be causing you problems with the proteins binding. Dehydrated pineapple my work better.
I am wondering on the subject YooperDog,?!? I am wondering if you think that the acidity of the pineapple juice will denature the protein and prevent binding. I would agree with you if it was not for the fact that I have used wine (also very acidic) in aged sausage. My biggest concern would be the amount of liquid.
Dr_Pain Canned pineapple juice is processed and should not cause problems with Bromelain denaturing the proteins. Fresh juice, dehydrated and freeze dried and fresh pineapple are the only products that would have the Bromelain compound capable of denaturing proteins and eating casings. Been there with several batches of sausage before researching pineapple and my friend Bromelain.
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Dr_Pain I think it’s the enzyme bromelain in the fruit and juice that breaks down the proteins. Bromelain is used by some folks with digestive issues.
Bob Stehlik said in can you season snack sticks with sauce insted of powder:
Dr_Pain I think it’s the enzyme bromelain in the fruit and juice that breaks down the proteins. Bromelain is used by some folks with digestive issues.
But I think the issue with bromelain would be with fresh fruit or fresh fruit juice. Unless you leave the meat marinading for hours before cooking I would still venture a guess that he would be fine. In this case he suggest processed pineapple juice which should not be an issue (also would be in lesser quantity if all his liquid account for 10%-20% max by weight).
Adding ECA and cooking right away would prevent the marinading and denaturing
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Dr_Pain Canned pineapple juice is processed and should not cause problems with Bromelain denaturing the proteins. Fresh juice, dehydrated and freeze dried and fresh pineapple are the only products that would have the Bromelain compound capable of denaturing proteins and eating casings. Been there with several batches of sausage before researching pineapple and my friend Bromelain.
johnsbrewhouse There you go, we are on the same page. Any pasteurized pineapple products should be safe. I agree that fresh frozen or freeze dried would not work. I don’t have much experience but would not be afraid to adventure
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You guys are so good! I knew there would be a couple of members who would take my simple comment about this being vague, and make sense out of the whole thing.
Never knew there was a difference in pineapple juice fresh or canned, the word bromilade has never been in my vocabulary. I learn more every time I read the posts. Thanks -
You guys are so good! I knew there would be a couple of members who would take my simple comment about this being vague, and make sense out of the whole thing.
Never knew there was a difference in pineapple juice fresh or canned, the word bromilade has never been in my vocabulary. I learn more every time I read the posts. Thankssamspade Bob Stehlik Dr_Pain fastcars21 johnsbrewhouse Thanks everyone I remember this discussion from awhile ago just not all the details. I remembered the pineapple had to be processed some way. Hope this all helps you fastcars21.
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Bob Stehlik said in can you season snack sticks with sauce insted of powder:
Dr_Pain I think it’s the enzyme bromelain in the fruit and juice that breaks down the proteins. Bromelain is used by some folks with digestive issues.
But I think the issue with bromelain would be with fresh fruit or fresh fruit juice. Unless you leave the meat marinading for hours before cooking I would still venture a guess that he would be fine. In this case he suggest processed pineapple juice which should not be an issue (also would be in lesser quantity if all his liquid account for 10%-20% max by weight).
Adding ECA and cooking right away would prevent the marinading and denaturing
Dr_Pain The bromelain affected my casing right after I stuffed my sausages, as soon as the hit the water they started to disintegrate. The meat starts to denature as soon as the bromelain source is introduced and continues to work until your temperatures reach 160 degrees which inactivates the enzyme. They actually use it to soften harden casings as well in industry, but have a way to to control the enzymatic activity.
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So did i let it test to long i put it in casings then in the frig for the curing salt to work over night. Then put it in the smoker 120 for a hour no water in the tray and no smoke then 130 water in tray and smoke for 2 hr then 140 for 1hr then 150 for 1 hr then 170 for like 4 hr tell thay reached 160.
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