Joe Hell great job!

very nice

Joe Hell …
hmmm…maybe a walla walla onion and bay leaf creme brûlée or an ice cream or even a spiced walla walla onion, raisin & bourbon creme anglaise with bread pudding are in order if you decide to grind them
up.

Jonathon bacon fat or belly is too soft for sausage plus it has added water, if it is a Wiltshire cure type. you could use a cold smoked Pork jowl, meaning a cured jowl that was smoked in a refrigerated unit where the fat wasn’t rendered due to temperature, the jowl will have a firmer texture. or use smoke added flavor ingredient. Like maybe smoked sea salt. I have used the smoked sea salt on a sous vide pork shoulder on the mixing at the end and it added a subtle flavor that i could control.

Wednesday i get my sides in, people always want the ribs in full plates for the grill, I just scratch my head and think how much I love braised ribs. it mind boggles me…lol

Joe Hell I put everything into excel in grams for portion control. then I can change the recipes with a flick of the mouse. I use the same for baker’s formula when I bake it controls waste for me…Old habits are hard to break I guess. coming from a chef’s back ground

Wow…had to get the lawyers involved…lol

https://www.ag.ndsu.edu/publications/food-nutrition/the-art-and-practice-of-sausage-making#section-10
https://www.meatsandsausages.com/
enjoy

companies like IBP will back the product up to 30 days from kill date. at work I age hung beef usually 60 to 90 days. but it’s not wet aged.

That’s nice Joe Hell, i’m stuck with a 175 lb hobart at work in a non cold room at work, it’s a beast but it sucks for cold grinding and mixing. I’m about ready to grind using dry ice in the mix.

i use it, i keep it frozen and a day before the grind I freeze the whole grind head assembly, with both frozen I can rip thought about 150 lbs of meat in a few mins, i have the 1.75 hp grinder.

if you have time, an interesting video in my opinion worth watching https://www.pbs.org/video/university-place-science-and-art-making-sausage-ep-722/

years back I would take bacon lay it flat and sprinkle it with brown sugar and pure maple syrup and bake it. It was great on a BLT…It was a quick fix for catering

raypete if you use time & Temperature and know pasteurization time and temp of the product and hold it there after the internal has reached it then you chill it it will keep under pressure for a few weeks. . https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/
:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6325383/ https://www.oreilly.com/library/view/cooking-for-geeks/9781449389543/ch04.html Delta T cooking times work good for cured meats like hams. https://sousvide.fandom.com/wiki/Delta-T_cooking

raypete if you cook and chill (place the cooked product in Ice water for at least 20 mins) a piece of meat and retherm at a lower temperature you only have to reheat to around 129 degrees, that where your taste buds will feel comfortable at. During the chill process the meat will rest and retain the juices. So when you retherm at a lower cooking temp you haven’t introduced recooking to make the juices move. Then when you slice it you won’t have liquid on the plate to ruin a sauce you made.

Joe Hell it will act as a cure and change the cooking and texture. Depending on the length of the cooking. It’s like mixing burgers with salt before cooking then cooking a day later, it changes the texture or using an equilibrium brine. it’s like salting beans in the start of cooking it makes them tougher and longer to cook. Salt not only enhances flavor but it’s used to preserve.

Dave R Akaushi is way better than wagyu. Are you in the Kansas city area? I work for the butcher shop there that raises heartbrand beef Akaushi

I’ve been using sous vide since 1997. a few tips, never salt meat before cooking, it’s best to cook and chill then retherm at a lower temp then originally cooked at. Always make sure the meat is totally dried. The pan needs to be very hot but don’t smoke the oil. Get a good Maillard crust on it using a cast iron should take 1 min on each side add hard herbs and baste as you finish it. Sous vide beats reverse sear by miles. And last tip learn how to slice meat against the grain. also google sous vide cooking times and temps for the meat for desired doneness. NY Strips can only take 20 mins depending if you plan on Pasteurization of the meat

raypete I also tie and hang in link bunches and the ones i added 1# of H2O after 12 hrs of hanging had excess moisture that sweated though the casings, not a lot but I’ve never had that happen with any sausage i have made, raw or cured.

problems with hydration in making snack sticks using excalibur maple-bacon mix. I’m working with aged Akaushi beef. age can be up to 60 to 70 days. I’m using 16mm smoked casings. in the directions for the mix no water is added. the first ingredient in the mix is brown sugar. Sugar is hygroscopic I added water to loosen (1# H2O/25# protein) it a bit and to make up for the dehydration during the aging. After cooking the next day the water leached out and the flavors were very weak. The next batch i made without water it set up like cement. I had to add some water to loosen it (to stuff). My electric stuffers won’t handle the load. I used my cured sausage stuffer (it has gears on it like a 59 ford 9 inch rear end, it is a beast) it did the job but it was a workout. The standard summer sausage mix i use calls for 3#of water per 25# of meat. It’s not excalibur brand and it works great. I know i have an issue with the age, and casing size. But i work as the butcher for a shop that raises the Beef. So it’s the product i use. I have 30 years experience in charcuterie and have always used my own seasonings I mixed myself. The water i added will effect the PH level and shy of doing an emulsification and with the marbling of the meat I think that will be a lost cause. I’m lost here. Any suggestions? Thanks