@raider2119
I started making mayo about a year ago. I have used both unpasteurized and pasteurized eggs. I cannot speak to your basic questions but I get longer shelf life than a couple of days. I now use only pasteurized eggs and they are very easy to prepare. I use my sous vide water circulator for quick and positive temperature control for the pasteurizing process. My go to recipe uses only eggs, canola oil, fruit vinegar, and salt. I really enjoy the fresh taste of homemade mayo and now cannot tolerate the commercial brand that I thought was great stuff. Made more work for me but it is worth it.
Well thank you for the look at my problem next time try to cook in the smoker with your cooking schedule for smoker i don’t think i can run my smoker below 150 and keep it making smoke! time will tell time to run some test’s on min temps on it
thanks again Dave
@PapaSop Here is a link that has the seasoning, cure and additives breakdowns all at the bottom of the page
https://meatgistics.waltonsinc.com/category/23/seasonings
@Jonathon That’s kinda what I had in mind too! I was taking a closer look at things last night and all I could see was $$$'s. I need to do this on the cheap!
@Denis Some of the seasonings contain protein, it is usually a small amount of soy protein but in the case of the hotlink that does not seem to be the case. It is a very small amount at 2.4 per 100 grams so I would guess that it is from the ground mustard which contains 4.4 grams of protein per 100 grams.
Let me know if you had other questions or concerns with this and I can contact Excalibur for more information on it.
@twilliams Thanks, we love your set up! The Pro Smokers are awesome smokers even if they are more expensive, the insulation alone makes it worth it in my mind. I’d be lost without our PK-100!
@twilliams If you are planning on trimming your beef extremely lean then I would recommend you either add more than 30% or at least use a binder. We generally recommend that you have around 70/30 lean to fat, so if you are adding ground pork (which might be around 60/40) to a very lean beef you are going to be pretty light on the fight.
Now, if you’ve been doing this with pork and venison and are pleased with the results you should have very similar results if you just replace the venison with beef but I’d think you would have better success with higher fat content.
@Jonathon
Yep. I see that now as well. Could be just a manufacturing thing. I will still reinstall to the piece they came off of since it’s formed to that. @Drseibert . I thought about rubbing a little white oil on those rings during assembly and will do that from now on. Won’t hurt them. @Joe-Hell . Get those rings in dude.
@Parksider
Thanks for the info. I agree it must be highly unlikely. As far as injecting a tenderloin…probably not. There are some sacred things. My mind was wondering thinking about that injector. Always let my beef get to room temp. before grilling. Have done both ways of searing and both work great. (NY strip & shrimp last night) @Jonathon That black bull should arrive tomorrow, can’t wait.
@Jonathon
OMG. You’re a good sales rep. Great deal on injector. That plus Pa’s seasoning, extra springs and eight other items. It’s like a meat xmas in April.
@Joe-Hell I decided to finally get back in shape a few years ago, luckily my wife decided to do that at the same time so we motivate/compete with each other, we get up every weekday morning at 4 AM to go to the gym! She is FAR more dedicated than I am though so (lucky for me!) she is the one in better shape in our marriage! As for food, I do a lot better on low low carbs and I seem to do best when I am in ketosis but the issue with that is I keep knocking myself out of ketosis with my protein consumption as through some process I am unaware of your body changes proteins into glucose. Darn bodies are double-crossing us!
We did our blood levels through some guy who came to her work last year and I was basically perfect in everything and I don’t have any symptoms of anything that would make me think I need to go to a Dr to get anything checked. I 100% agree with you on pharmaceuticals being something to avoid. Everyone wants a pill when mostly what they need is to eat better and exercise!
Good job on getting your health on track, it always pays off in the long run!
@deplorablenc1 Lol boycotting avocados! I’ve been trying to fit more water in but recently I have developed an addiction to Diet Canada Dry Gingerale!
I bought the vacmaster vp215 three years ago and we love using it. We package all our meats and veggies using this. I use several different sizes of bags and buy them in large amounts and the savings are huge.
You can even do stews or any thick sauce foods since the chamber has a sloping bottom.
‘Sausage’ can be prepared in a fresh style or dried/aged. Brats are fresh sausages. Both will have specific seasonings that are used traditionally. Both are tasty!
I asked the question yesterday on the live chat. I wanted to follow up with something I found:
Molds also oxidize lactic acid as well as other acids. This action produces ammonia which just happens to increase the pH.
So, apparently this is a normal occurrence. My first batch had no smell but this time it did. The real test will be when I weigh some this weekend and taste it.
@blackbetty61 That would make sense since the proteins haven’t been broken down as thoroughly as they would be with a second grind. Hope it turns out well and I can’t emphasize super cold meat enough, it is a huge time saver on a second grind!
@deplorablenc1 another tip to help that out is to use a sausage pricker and prick all your sausages (do NOT prick the top part where they will behanging over or they will split). But this way in the off chance of poor protein extraction the fat can at least render out of the casing rather than build up inside.
@no_eyes_processor That is an awesome new name! You have done a lot of impressive stuff and kept pushing and trying new things and that is great, we are happy to have everyone on this board but you might have the best “story” of anyone I know of!
@deplorablenc1 I pulled mine around 150 and threw them directly into the tank. I should have payed closer attention to the exact time but I think they were in there for about 45-60 minutes. I blame the rum for my memory loss.
@jonathon you need to try making this. I am telling you this is some of the best snacks I have ever had! Everyone that stops by when i have it loves it and starts making it.
So this fall I was out hunting in NC and found some papinkis! I grew up picking mushrooms in PA and was beyond thrilled living down here now knowing I will still find these tasty little treats!
@craig-holbrook Depending on the usage it might or might not add flavor. I know that paprika is either banned or heavily frowned upon by the USDA in cured products because it can color the product a similar color without being properly cured. That might actually be your best bet as what the USDA says doesn’t apply to you and the reason they banned it is exactly what you are trying to do!
If you look at the ingredients of Chorizo you can see that all the major ingredients have a coloring function as well.
@kevine Okay that makes a little more sense! It obviously has a lot of sugar in it, most seem to include cinnamon as well, nutmeg, All spice and cloves. Now that I am typing out those ingredients they sound like a good mix for a sausage don’t they? Would obviously have to add a lot of salt to aid in protein extraction and to increase the taste of the other ingredients in the meat but one of my favorite seasonings is the Apple Bratwurst so this might end up being very tasty!
We have mixed the night before and use only 1/2 the required water. Then adding cold water right before stuffing will soften the mixture. Summer sausage goes well because of the larger stuffing tube. We do the same for snack sticks that is harder through the smaller tube.
@baconator Yes you can, we freeze all of our cheese here before shipping. I have tested freezing and refreezing it and there are no noticeable issues with doing so.
@chicovt I only used a binder the very first time l made snack sticks , l will typically stuff 19mm , 23mm , 32mm , and 1 1/2" all in one batch using only a 12mm tube . I experiment with something different almost every time l stuff n smoke . I DO ALWAYS grind mix/season and stuff as my prep procedure then allow the stuffed products to rest in stuffed form for about 12 hours refrigerated , good luck Chico !!
Replacement springs for the automatic marinade injector. Does anyone know where I can get replacement springs? I have lost one of them. It seems like they should be available and some should come with the injector. It comes with easy to get o-rings, but not with springs.
The Hawaiian seasoning is milder than some of the hotter seasonings; it has a nice tropical flavor profile with a touch of pineapple. I think, as a seasoning for jerky, the drying process would intensify the flavor and give a nice finished product–something my wife and grandkids would like; not too salty or too spicy.
Tbone, I also think adding a little soy sauce and maybe some pineapple juice would be great. Let’s see some pictures and a taste report when you get it done.
Best,
G
@tbone I’d be leery of that because as you dehydrate meat it becomes more difficult to kill off the bad bacteria. Basically, you are creating heat-resistant bacteria and without enough moisture, you can’t kill it. Check out this article for more information on this https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index
@tbone First, glad the imitation bacon came out great, we love that stuff and need to make more of it! As for how it is going to work for bacon jerky my only worry would be that it might get crumbly as it gets dried to that level. It works with regular bacon because it is still a whole muscle piece of meat, when you grind it down and restructure it, you are getting a very good bind BUT it’s still not the same as a regular whole muscle piece. In the end I think you will be perfectly fine but that is the only “danger” I wanted to point out!
Let us know how it turns out!
@mykrawc Good question, there is a magnifying glass in the upper right-hand corner near where you see your profile avatar. Once you click on that you should be able to search past posts based on titles, posts (the content), users and tags. Let me know if you have any issues with this!
@sloaned Okay, then no, you do not need to soak them but dipping them in water briefly, like you would for collagen sheets might not be a bad idea, it at least wouldn’t hurt anything. Just make sure it is cool water and it is a very brief dip. If you are doing this weekend please post your results, I am interested in seeing what happens!
@twigg267 Can you give us some more of your process? What cuts are you making it out of? Are you making restructured or are you making whole muscle? What seasoning are you using and are you smoking and dehydrating, just dehydrating?
I recently made 25 lbs. of H and 25 lbs. of W. I was also using carrot fiber for the first time. After receiving advice about carrot fiber from the Walton’s Community and knowing my goal is a semi-dry sausage I was confident to experiment a little. The H was mixed with 48 0z. of water and 4 oz. of carrot fiber. The W was mixed with 36 oz. of water and 3 oz. of carrot fiber. I do not notice a significant difference between the two, both have a good bind and great texture. Hope this helps.
@jonathon The Hawaiian seasoning does have a mild, slightly sweet, good porky flavor. I think I’m going to use it in the next batch of breakfast sausage I make; something a little different than the normal “country sausage” flavor profile. It should be good as a breakfast link in natural sheep casings.
I also think it would be good as a brat with pineapple added and just a splash of Chinese Soy Sauce. Sliced about 3/4 inch on a diagonal cut as the meat in a Chinese stir fry with onion, celery, bok choy and noodles. It would be a spectacular asian dinner centerpiece. Serve with ice cold Chinese beer.
You guys should hire me for recipe development!
Greg.
@gerygaub I already responded in an email to this but just so everyone else can see the answer as well, the fat cap won’t really pass much cure through to the rest of the belly so it is not necessary to rub it again. However, it is not going to hurt anything either so if you want to re-rub it then go for it!
Sounds good. Appreciate you checking that out. I guess there had to be a reason. Perhaps I’m just the anal one who has to read all those warning stickers…
Thanks again Austin!
@gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!
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@Joe-Hell I’ve seen that video before, I enjoy the goofiness of it really, plus nice shots of meat!
@Tex_77 I did wonder about those end temps. Perhaps the duration itself gave them the the render they were looking for. The comments about texture hit home for sure. The meat sure was pretty!
@Joe-Hell They should have smoked the ribs they sous vide for a few hours first to get the smoke flavor they were looking for. I’m also not sure the ribs they smoked would have been very tender only being cooked to 160. When I did my ribs I cooked them to 200 or so, and they were tender as all get out.
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