What's your next Meat Project?
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Dave in AZ yep lots of guys buy the seasoning packs. They are very good. With the price of meat right now I would rather not experiment.
ND Mike heck of a lot simpler to use a product that has been professionally tested and blended. When I make sausage its a 100#+ at a time so little room for error and even less time.
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Dave in AZ yep lots of guys buy the seasoning packs. They are very good. With the price of meat right now I would rather not experiment.
ND Mike
Tex_77
Yep, good points. I hadn’t made meat sticks, and didn’t trust any recipes I found online for proper saltiness, ratios, etc, so a nice blend like Willies was a no brainer for my first snack sticks!Just that sometimes guys don’t explicitly say they are using a spice blend, and of course I don’t know all the Walton’s blend names, so I’ve been assuming guys made these great ideas up on their own, and were just tweaking preexisting recipes. Going thru the blend catalogue, I see it is a big part of Walton’s business and there are a lot of crazy blends ready for purchase. This simplifies things a lot lol!
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It’s been a while since I have posted…been pretty busy. Saturday I actually had some time to make some brats. Made 12.5 lbs of jalapeño popper brats and 12.5 lbs of Supreme pizza brats.
I added 1 lb of frozen chopped up cream cheese, 1 oz of extra jalapeño flakes, and 1 lb of par cooked bacon. Haven’t sampled the brat off the grill yet but the test patty was good. They will be too hot for my kids though.
The Supreme pizza brat I added 1 lb of high temp mozzarella and 1 lb of pepperoni in the stick form. I just did a course grind on the pepperoni. The test patty from this was amazing!!! My kids loved it as did I. This would be great with some pizza sauce and some extra mozzarella on a bun then toasted in the oven!!!
ND Mike Good to see you again. Those breasts look great.
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Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ridley Acres said in What's your next Meat Project?:
Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ok so this carcass ended up aging in my very cold garage for about 2.5 months. It was skin on and the hair mostly scraped. The carcass was split in half. Once outside temps started nearing consistent 40’s I trimmed off the funky parts and was left with about 12lbs of belly and 4 - 2gal bags full of trimmed meat.
I salt cured and lightly cold smoked the belly portions in 1lb chunks. I used salt (2.5% of weight) only mainly because I didn’t want to waste good seasonings on suspect product. Then cold smoked for a few hours until the pellets (Hickory) swelled from rain in my diy smoke generator and choked itself out. Sliced and fried up a chunk…totally different flavor. The aging gave it a nice tang, and the wife actually really liked. Several times she said it was really, really good. There was a very faint taint smell, but only if you really get your face close up to the pan while cooking, and I would say only if you knew the smell could you identify it. Or maybe I was paranoid.
The plan for the trimmed meat is to give pepperoni a shot. But due to the aging, I will need to monitor ph and water activity.
The recipe I planned to use is here:
Ingredients per 1000g (1 kg) of meat
salt 28 g (5 tsp.)
Cure #2 2.5 g (½ tsp.)
dextrose (glucose), 0.2% 2.0 g (⅓ tsp.)
sugar 3.0 g (⅓ tsp.)
black pepper 3.0 g (1½ tsp.)
paprika 6.0 g (3 tsp.)
anise seeds, cracked, (or fennel seeds) 2.5 g (2 tsp.)
cayenne pepper 2.0 g (1 tsp.)
T-SPX culture 0.12 g use scaleI’m looking for a good alternative to dextrose that is locally obtainable.
Also, what are the most economical options for measure of ph and water activity for home sausage maker? -
Ridley Acres said in What's your next Meat Project?:
Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ok so this carcass ended up aging in my very cold garage for about 2.5 months. It was skin on and the hair mostly scraped. The carcass was split in half. Once outside temps started nearing consistent 40’s I trimmed off the funky parts and was left with about 12lbs of belly and 4 - 2gal bags full of trimmed meat.
I salt cured and lightly cold smoked the belly portions in 1lb chunks. I used salt (2.5% of weight) only mainly because I didn’t want to waste good seasonings on suspect product. Then cold smoked for a few hours until the pellets (Hickory) swelled from rain in my diy smoke generator and choked itself out. Sliced and fried up a chunk…totally different flavor. The aging gave it a nice tang, and the wife actually really liked. Several times she said it was really, really good. There was a very faint taint smell, but only if you really get your face close up to the pan while cooking, and I would say only if you knew the smell could you identify it. Or maybe I was paranoid.
The plan for the trimmed meat is to give pepperoni a shot. But due to the aging, I will need to monitor ph and water activity.
The recipe I planned to use is here:
Ingredients per 1000g (1 kg) of meat
salt 28 g (5 tsp.)
Cure #2 2.5 g (½ tsp.)
dextrose (glucose), 0.2% 2.0 g (⅓ tsp.)
sugar 3.0 g (⅓ tsp.)
black pepper 3.0 g (1½ tsp.)
paprika 6.0 g (3 tsp.)
anise seeds, cracked, (or fennel seeds) 2.5 g (2 tsp.)
cayenne pepper 2.0 g (1 tsp.)
T-SPX culture 0.12 g use scaleI’m looking for a good alternative to dextrose that is locally obtainable.
Also, what are the most economical options for measure of ph and water activity for home sausage maker?Ridley Acres
Difficult to find dextrose alternatives. Dextrose is just one of the 2 glucose forms ( L and D-glucose), but it seems easier to get dextrose. HOWEVER, I just found 11 options on Amazon for dextrose to be delivered to my doorstep either today or tomorrow, so it’s not like you can’t get it in WI where your profile says you are? If not, sometimes GNC, CVS, and Walmart sell dextrose powder as nutritional supplement, or look for glucose.You can buy pH paper strips to test ph as the cheapest method. You can buy a pH meter on Amazon, they have a big price range, you want one with a spike to take reading, not a flat bottom intended for liquids.
Aw is more difficult to measure. They have meters for Aw, $600 and up I see on Amazon. Cheap Moisture meters for wood or leak testing won’t work. Usually Aw is kind of empirically derived by weight loss and knowledge of amount of salt added to meat, looking at tables, and using known-result recipes.
Hope some of that is helpful, I searched Amazon, Walmart, Cvs etc but didn’t find one I was sure I could just walk in and buy dextrose.
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Ridley Acres said in What's your next Meat Project?:
Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ok so this carcass ended up aging in my very cold garage for about 2.5 months. It was skin on and the hair mostly scraped. The carcass was split in half. Once outside temps started nearing consistent 40’s I trimmed off the funky parts and was left with about 12lbs of belly and 4 - 2gal bags full of trimmed meat.
I salt cured and lightly cold smoked the belly portions in 1lb chunks. I used salt (2.5% of weight) only mainly because I didn’t want to waste good seasonings on suspect product. Then cold smoked for a few hours until the pellets (Hickory) swelled from rain in my diy smoke generator and choked itself out. Sliced and fried up a chunk…totally different flavor. The aging gave it a nice tang, and the wife actually really liked. Several times she said it was really, really good. There was a very faint taint smell, but only if you really get your face close up to the pan while cooking, and I would say only if you knew the smell could you identify it. Or maybe I was paranoid.
The plan for the trimmed meat is to give pepperoni a shot. But due to the aging, I will need to monitor ph and water activity.
The recipe I planned to use is here:
Ingredients per 1000g (1 kg) of meat
salt 28 g (5 tsp.)
Cure #2 2.5 g (½ tsp.)
dextrose (glucose), 0.2% 2.0 g (⅓ tsp.)
sugar 3.0 g (⅓ tsp.)
black pepper 3.0 g (1½ tsp.)
paprika 6.0 g (3 tsp.)
anise seeds, cracked, (or fennel seeds) 2.5 g (2 tsp.)
cayenne pepper 2.0 g (1 tsp.)
T-SPX culture 0.12 g use scaleI’m looking for a good alternative to dextrose that is locally obtainable.
Also, what are the most economical options for measure of ph and water activity for home sausage maker?Ridley Acres Got a homebrew store close, you can use maltose which is malt sugar. All homebrewing supply shops have maltose, it’s more expensive than dextrose but will yield similar results. They will probably also have a good supply of dextrose as well since it is used in brewing as well.
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Ridley Acres
Difficult to find dextrose alternatives. Dextrose is just one of the 2 glucose forms ( L and D-glucose), but it seems easier to get dextrose. HOWEVER, I just found 11 options on Amazon for dextrose to be delivered to my doorstep either today or tomorrow, so it’s not like you can’t get it in WI where your profile says you are? If not, sometimes GNC, CVS, and Walmart sell dextrose powder as nutritional supplement, or look for glucose.You can buy pH paper strips to test ph as the cheapest method. You can buy a pH meter on Amazon, they have a big price range, you want one with a spike to take reading, not a flat bottom intended for liquids.
Aw is more difficult to measure. They have meters for Aw, $600 and up I see on Amazon. Cheap Moisture meters for wood or leak testing won’t work. Usually Aw is kind of empirically derived by weight loss and knowledge of amount of salt added to meat, looking at tables, and using known-result recipes.
Hope some of that is helpful, I searched Amazon, Walmart, Cvs etc but didn’t find one I was sure I could just walk in and buy dextrose.
Dave in AZ & johnsbrewhouse Thanks for the tips! I’m still in disbelief in how nasty that meat tasted before hanging and now after letting it hang is actually quite good.
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Ridley Acres Got a homebrew store close, you can use maltose which is malt sugar. All homebrewing supply shops have maltose, it’s more expensive than dextrose but will yield similar results. They will probably also have a good supply of dextrose as well since it is used in brewing as well.
johnsbrewhouse
I wouldn’t use maltose. Marianski says “It’s added mainly to offset a sour flavor and to lower water activity as its fermenting qualities are poor.” <<< speaking here a out the ability of the ferment bacteria to quickly metabolize it to drop pH to safe range fast. Not home brewing
He is doing the slow ferment Marianski recipe for pepperoni at cooler temp, need dextrose to get the ferment going quickly with TspXBut it is a good point, you can always buy dextrose at a home brew store, probably the #1 physical location to find it.
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Ridley Acres Got a homebrew store close, you can use maltose which is malt sugar. All homebrewing supply shops have maltose, it’s more expensive than dextrose but will yield similar results. They will probably also have a good supply of dextrose as well since it is used in brewing as well.
This post is deleted! -
johnsbrewhouse
I wouldn’t use maltose. Marianski says “It’s added mainly to offset a sour flavor and to lower water activity as its fermenting qualities are poor.” <<< speaking here a out the ability of the ferment bacteria to quickly metabolize it to drop pH to safe range fast. Not home brewing He is doing the slow ferment Marianski recipe for pepperoni at cooler temp, need dextrose to get the ferment going quickly with TspXBut it is a good point, you can always buy dextrose at a home brew store, probably the #1 physical location to find it.
Dave in AZ Maltose is 100% fermentable, it’s made from malt sugar the same product you make beer wort from in the dry form. The sugar content is lower than dextrose as well as the sweetness. It is malted barley that has been processed into wort and then dried. I am a brewer and distiller as well as meat processor.
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Dave in AZ Maltose is 100% fermentable, it’s made from malt sugar the same product you make beer wort from in the dry form. The sugar content is lower than dextrose as well as the sweetness. It is malted barley that has been processed into wort and then dried. I am a brewer and distiller as well as meat processor.
This post is deleted! -
Ridley Acres said in What's your next Meat Project?:
Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ok so this carcass ended up aging in my very cold garage for about 2.5 months. It was skin on and the hair mostly scraped. The carcass was split in half. Once outside temps started nearing consistent 40’s I trimmed off the funky parts and was left with about 12lbs of belly and 4 - 2gal bags full of trimmed meat.
I salt cured and lightly cold smoked the belly portions in 1lb chunks. I used salt (2.5% of weight) only mainly because I didn’t want to waste good seasonings on suspect product. Then cold smoked for a few hours until the pellets (Hickory) swelled from rain in my diy smoke generator and choked itself out. Sliced and fried up a chunk…totally different flavor. The aging gave it a nice tang, and the wife actually really liked. Several times she said it was really, really good. There was a very faint taint smell, but only if you really get your face close up to the pan while cooking, and I would say only if you knew the smell could you identify it. Or maybe I was paranoid.
The plan for the trimmed meat is to give pepperoni a shot. But due to the aging, I will need to monitor ph and water activity.
The recipe I planned to use is here:
Ingredients per 1000g (1 kg) of meat
salt 28 g (5 tsp.)
Cure #2 2.5 g (½ tsp.)
dextrose (glucose), 0.2% 2.0 g (⅓ tsp.)
sugar 3.0 g (⅓ tsp.)
black pepper 3.0 g (1½ tsp.)
paprika 6.0 g (3 tsp.)
anise seeds, cracked, (or fennel seeds) 2.5 g (2 tsp.)
cayenne pepper 2.0 g (1 tsp.)
T-SPX culture 0.12 g use scaleI’m looking for a good alternative to dextrose that is locally obtainable.
Also, what are the most economical options for measure of ph and water activity for home sausage maker?Ridley Acres To my knowledge there just is not and economical water meter available for the home processor, but weighing your meat is a very good alternative. I just finished some salami and dried it to 40% weight loss (accidental) but that number is very accurate and dependable.
PH testing can be done by strips so some say, but others say for meat it is not accurate enough, so I went with Apera, but at $200.00 that is a lot to ask for the occasional user.
T-SPX likes both mono and di sugars, so you should use a combination of table sugar and dextrose, but if you cannot find dextrose then invert some table sugar which will form glucose and fructose and that will solve the sugar problem very easily.
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Ridley Acres To my knowledge there just is not and economical water meter available for the home processor, but weighing your meat is a very good alternative. I just finished some salami and dried it to 40% weight loss (accidental) but that number is very accurate and dependable.
PH testing can be done by strips so some say, but others say for meat it is not accurate enough, so I went with Apera, but at $200.00 that is a lot to ask for the occasional user.
T-SPX likes both mono and di sugars, so you should use a combination of table sugar and dextrose, but if you cannot find dextrose then invert some table sugar which will form glucose and fructose and that will solve the sugar problem very easily.
mrobisr I am calling this meat experimental as its already been dry aged for 2.5 months in my uninsulated/unheated Wisconsin garage. Due to the age it doesn’t have as much moisture as it would fresh so I am not thinking the traditional weigh method will be as reliable. I’ll follow the recipe and process to the “T” and very closely monitor my temp/humid levels in the chamber. I’ll hold for the prescribed duration, but perhaps I can connect with someone locally for testing the safety…otherwise I’ll do the old world method. Sample and wait a couple days before the rest of the family tried it.
I did end up just ordering some dextrose since it’ll be a few days before I can get started.
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mrobisr I am calling this meat experimental as its already been dry aged for 2.5 months in my uninsulated/unheated Wisconsin garage. Due to the age it doesn’t have as much moisture as it would fresh so I am not thinking the traditional weigh method will be as reliable. I’ll follow the recipe and process to the “T” and very closely monitor my temp/humid levels in the chamber. I’ll hold for the prescribed duration, but perhaps I can connect with someone locally for testing the safety…otherwise I’ll do the old world method. Sample and wait a couple days before the rest of the family tried it.
I did end up just ordering some dextrose since it’ll be a few days before I can get started.
Ridley Acres Ya know, you could invite someone outside the family to taste test FIRST. Yes, I’m smiling.
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It’s been a while since I have posted…been pretty busy. Saturday I actually had some time to make some brats. Made 12.5 lbs of jalapeño popper brats and 12.5 lbs of Supreme pizza brats.
I added 1 lb of frozen chopped up cream cheese, 1 oz of extra jalapeño flakes, and 1 lb of par cooked bacon. Haven’t sampled the brat off the grill yet but the test patty was good. They will be too hot for my kids though.
The Supreme pizza brat I added 1 lb of high temp mozzarella and 1 lb of pepperoni in the stick form. I just did a course grind on the pepperoni. The test patty from this was amazing!!! My kids loved it as did I. This would be great with some pizza sauce and some extra mozzarella on a bun then toasted in the oven!!!
ND Mike man those brats look great
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Here is my project for next weekend. Prime brisket from sams.
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samspade can’t wait to see it. Good luck
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samspade Prime briskets are the best! Knock on wood, I haven’t gotten a bad one yet.
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cdavis had some for supper last night and they were great!
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samspade Prime briskets are the best! Knock on wood, I haven’t gotten a bad one yet.
HerbcoFood Guess I’m too cheap to buy the prime, in the past I only cooked with packer briskets, but since finding wildfork I can buy the choice at the same price as the packers. Maybe I’ll get there one day.
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