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Recent Posts

  • 2

    @Jonathon Haha Yeah, I knew it was a long shot, trying to supplement the 94% lean with 1) a liquid fat (soybean oil) and 2) not knowing whether the reported fat content in meats reflects the wet weight or dry weight. Let’s say I was “disappointed but not surprised” (sort of like watching the San Diego Chargers when I was growing up).

    My impression of the process is that the microwave is creating tiny pockets of steam throughout the slices of loaf as they are heated (held in by the network of protein) – you could see them puff up a little, sort of like you see with marshmallows in the microwave. And although the fat content was too low to fry in the pan, I guess there’s still enough present to crisp things up once the water is driven off. IIRC, there wasn’t really much of an odor to speak of, so you shouldn’t have to worry too much in that regard.

    BTW, is it the phosphate in the Bacon Seasoning that creates the rubbery texture in the baked loaf?

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  • S

    Hello everyone,
    What are the pros and cons of using the sausage stuffer attachment on a meat grinder verses an actual sausage stuffer?
    Seems like the preference is a sausage Stuffer that you hand crank.
    Why is that?
    If your using the stuffer attachment on a meat grinder,what is the disadvantage?
    I’m looking at purchaseing a separate manual stuffer because everyone recommends that it performs better than the attachment type on a meat grinder
    Any thoughts would be appreciated

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  • @srtcanopy If you hold it overnight or about 12 hours, then it will be perfectly fine! I wouldn’t hold it too much longer than 18 or so.

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  • S

    I will be using the Imitation Bacon #2 Seasoning. If I am NOT using the Smoke Meat Stabilizer, how long do I need to allow the mean to “cure” before I cook or smoke it?

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  • P

    @kshusker I just emailed you. Thank you again I appreciate it.

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  • @21cedar I think one of the main issues is that bacon really needs a way higher fat content than what you had. 94% lean i going to make an odd bacon no matter what you do to it. The second thing is the olive oil, were you trying to add fat content by adding the olive oil? I have never tried that but I am not at all surprised that you ended up with a less than ideal product for pan frying! Getting the proper level of protein extraction was probably really difficult to achieve with 94% lean.

    So…you basically found a way to make fried pork rinds without frying them?! I have no idea what the science is behind this but I can tell you I am going to be trying it with a bunch of seasonings and seeing if I can replicate and make “healthy” pork rinds at my house. I personally don’t watch my fat intake so pork rinds don’t bother me all that much other than the oil they use to fry them isn’t my favorite thing to consume.

    How was the smell in the house? Am I going to get an earful from my wife if I try this at home?

    Seasonings I am thinking of trying this with
    Salt and Vinegar Wing Shake
    Chorizo
    Smokehouse BBQ
    Apple Sweet & Sassy

    Now, I realize the Salt and Vinegar Wing Shake might initially sound disgusting but, have you ever had Salt and Vinegar Pork Rinds? They are amazing!

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