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*
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