Tex_77

Just doing snack sticks and summer sausage
Nothing big

blackbetty61

Thank you so much. This should work for us.

What racks do you use? TYIA blackbetty61

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

I’m so sorry I don’t know how to fix it.

Jonathon
Can you explain to me what is “protein extraction “? TYIA
I read your reply to the gyro guy and it didn’t make sense to me.

If editable collagen casings are so easy to use, why don’t you use them for just about everything?

mccullen said in Meat Mixer:

Parksider
Years ago we picked up a 20 qt Hobart mixer, it makes life easier, cost was $200 at a auction and all the toys came with it!! We use the dough hook to mix all our meat, it holds 25 pounds which for us is perfect for our batches!! The Holbart was made in the 60’s and we have had it 20 years with no problems