To add to the meat block weight or not?
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What is the general consensus when adding things like cheese or maybe vegetables? Do you account for that weight in your meat block or do you only count the meat/fat? I’ve seen where some say yes and some say no. What do you guys do?
ND Mike said in To add to the meat block weight or not?:
What is the general consensus when adding things like cheese or maybe vegetables? Do you account for that weight in your meat block or do you only count the meat/fat? I’ve seen where some say yes and some say no. What do you guys do?
for what its worth, I count only the meat and fat also
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Meat and fat only, when I was doing it professionally we only counted the meat block. The only exception could be something like Boudin where you have a lot of other ingredients, but that seems to be the exception more than the rule and would vary by ingredients. In those exceptions like Boudin cure would be by meat block and salt would be by the whole unless the rice and etc. was salted separately.
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I always use 25lb of meat and make no adjustments for extras. My usual additions are 1lb water and 2.5lb hi-temp cheese.
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Adding cheese shouldn’t affect seasoning too much. Most cheese already has some salt in it so not much dilution there, plus cheese is not usually added in excessive amounts. I think I would worry more about seasoning adjustment if adding a lot of bland ingredients or liquids that would “dilute” the overall mix.
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ND Mike said in To add to the meat block weight or not?:
What is the general consensus when adding things like cheese or maybe vegetables? Do you account for that weight in your meat block or do you only count the meat/fat? I’ve seen where some say yes and some say no. What do you guys do?
for what its worth, I count only the meat and fat also
kyle that is what we have always done too.
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Adding cheese shouldn’t affect seasoning too much. Most cheese already has some salt in it so not much dilution there, plus cheese is not usually added in excessive amounts. I think I would worry more about seasoning adjustment if adding a lot of bland ingredients or liquids that would “dilute” the overall mix.
processhead that makes sense.
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Meat and fat only, when I was doing it professionally we only counted the meat block. The only exception could be something like Boudin where you have a lot of other ingredients, but that seems to be the exception more than the rule and would vary by ingredients. In those exceptions like Boudin cure would be by meat block and salt would be by the whole unless the rice and etc. was salted separately.
mrobisr makes perfect sense…thanks!
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YooperDog thanks! I knew I could count on you guys!
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