Similar to ham flavor, smoked Buckboard bacon is good. Is it the front leg or rear leg? There is a little more fat in the meat off the front leg vs the ham off the back. If you use bacon cure just don’t get the meat block too thick.

@deanlorensen If you want to imitate commercial products then you have to use their techniques and ingredients. Round means grinding and stuffing into casings and hanging. Boneless hams are ground, stuffed, and shaped with ham presses. Ingredients that help meat hold moisture are adding more water, salt, cure, phosphate, erythorbate, and a binder.

Thanks for the explanation @yooperDog, I used to work in the water treatment industry and am more familiar with RO use to remove impurities from drinking water. ln the case of making sugar from sap, the water is the “impurity” you are trying to remove.

The way you guys are trimming and sorting fat/ lean while butchering sounds pretty normal. Once it is sorted like that, when you get ready to grind you have a lot of flexibility to weigh out any proportion of lean/ fat that you want. Some lean trimmings will have intramuscular fat that makes it less than 100% lean. That could be where your butchering buddies are getting the 95/5 ratio you mentioned.

I do know that on an old, and I mean 40 plus year hold #22 hobart grinder, the throat is the same as Walton’s #32. Only reason I know that is we used the stomper from the #22 on the #32.

@gwg8541 hahaha yes they are the will take everything back, back when George Foreman Grills were popular I had one for a little over 2 years. It broke and I didn’t think they would take it back, boy was I wrong!

@Jonathon said in Gyro meat -texture/flavor: @Ediecrna Protein extraction is what gives a snack stick or summer sausage its texture and its ability to maintain its fat and not let it render right out. Basically when you are making a cured sausage you want to mix it a lot more, until it gets sticky. Check out https://meatgistics.waltonsinc.com/topic/320/the-importance-of-protein-extraction-in-snack-sticks?_=1607523297040* THANK YOU

Yeah the coolbot and window shaker were my original (and fall back plan). The ideal situation is NOT to use those due to noise inside my attached garage, I’ve been in contact with coolbot support a few times regarding outdoor winter use for the window unit and several other advice regarding structure. The size of my cooler is going to be odd because I will be building over top of a stairwell and use up some unused air space. So if all else fails I go back to that idea, I’ll probably run an ITC1000F controller instead due to cost.

@deanlorensen Yeah, that would be my thought as well. I’d think you’d want to add some phosphates and overpump it with water a little to mitigate that. Whatever solution you come up with I’d either make sure it has phosphates or add some. One note is that adding phosphates increases the pH of the meat which will shorten its shelf life a little.

thanks chef and texlaw

@Joe-Hell It makes NO sense! Someone could easily differentiate themselves by having their slicers actually indicate something. And they could make it so you could recalibrate the knob if it gets out of whack.

@Jonathon I understand. I was messing with you. Yes, I have some stories to tell regarding Jalapolenos as I got older.

@deanlorensen Great gift! So, what I’d do is save that pork fat and use it with your ducks/geese and other birds. I am finding more and more that I prefer pork fat when making sausage from fowl as mixing it with pork butts works but the bird kind of gets run over. Using just pork fat will let the bird stand out more and that is a good thing! Deer can stand up to pork better so I would go ahead and keep doing the pork butt thing with that. For any sausage like to be in the 70/30 to 80/20 range so I’d just add 2 lb of pork fat to 8 lb of goose. Figure the goose or duck has some fat (depending) already so adding enough to be at 20 should get you in the right area! Enjoy and make sure to share pics. If you like Pepperoni, goose with pork fat is awesome for pepperoni

@deanlorensen Okay, I’d not add humidity during the first hour. That is supposed to be a drying stage, it isn’t going to single handily fix your issue but it will absolutely help. I would also try following the smoke schedule we did here https://meatgistics.waltonsinc.com/topic/2682/wild-game-cajun-goose-sausage and use sure gel or super bind as a binder. Carrot Fiber isn’t a good choice for what you are trying to accomplish here. Glad you are getting good use of the site, it’s what we made it for!

Looks great

@Chef Anotherr option would be the 26mm cellulose casings. I’d go with this one because its the closest size and it is the only one we sell individual strands of, every other size is case quantity only.

@spangler2k3 @deanlorensen I do literally everything 50/50 boneless pork butt from Restaurant Depot or Costco to venison, literally everything…sticks, brats, breakfast, all of it! I do use 1oz of carrot fiber to 20# in sticks. I don’t have pork fat readily available but lucky enough to have some big box retail relatively close. I’ve never had an issue with the 50/50. Now I will say i only grind once on the small plate the #22 butcher series has no issue with it and I grind both pork and venison on the same plate. I live in a very simple world…I’ve stopped over-complicating everything and it makes for a much easier and fun process that ANYONE can help do.

@aaronf This might not be what you were looking for but just in case you are wanting to use a premixed cure check this out https://meatgistics.waltonsinc.com/category/45/cured-whole-muscle-meats

Well I will try my normal method and run the IT up around the 190ish mark. If that doesnt yield the results I want I will go down the road of a rotisserie and report back.

I have never made it, but I love it I have friends who have won nationally and these are some tips I have picked-up don’t skimp on the fat (30% is good target), liver should be 30% min - 50%, 2.5-3% non-fat dry milk refreeze the meat before you grind each time nice and smooth but slightly firm texture is what you want for finished product boil is best in salted water. If you put them in a smoker get your humidity as high as you can I am not a fan of real smokey braunschweiger. leave out the almonds and bacon