For those who own, or want to own an ABS Grill/Smoker
Labradorbob I made a bunch of venison honey BBQ with just smoked meat stabilizer and everyone absolutely loved them! I made them before I started finishing in sous vide but they were definitely a hit, I’m just always trying to make stuff better
By the way, don’t forget to join @Team-Blue !
Jonathon and Parksider you guys will appreciate this, if I am drinking beer its usually Labatt blue, or since jon got me on the kick, I’ve REALLY enjoyed these sours! If you have any recommendations for western NY area, please let me know what to try for sours! But if its a liquor day jack has always been my friend, mostly mixed with a 50/50 split with coke… mmmm making me thirsty!
P.s I’m usually a cider guy too, I dabble in creating my own ciders and wines, soon to make some meads from raw honey from a guy at work… but nothing beats homemade anything because you know where everything came from that went into it! And the pride alone!
PapaSop absolutely! I just thought because you know how no matter what you do, it’s hard to obtain an even heat throughout a smoker unless you have a huge commercial smoker, even then the meat is going to cook slightly different based on cheese concentration, etc in every portion… however, if you’re able to get that internal temp to exactly the same temp for each piece, imagine how the profile would be in everything… should be identical pending you’re not having to leave stuff in sous vide too long… I look forward to trying it when I don’t have all this ot at my regular job to take on! Maybe Jonathon can partake in a trial!
KenfromMI you’d be amazed, that is what Jon was worried about for the longest time, but it does nothing to change any smoke flavor at all. The only thing I thought about trying is putting the temp right where I wanted them to finish and let them sit slightly longer (this is how true sous vide is done) that way everything ends up the same temp… just have to be careful of being in there too long and leaving a mushy broken down protein texture like it does to whole meats if left in there too long
Welcome all! This is a new account for me as well, had a regular account but started my upcoming commercial business so I had to create a new meatgistics account, look forward to trying to help anyway I can!
PapaSop absolutely! I always knew a lot of people commercially used a steam or water bath to finish hot dogs but never thought to use my sous vide to finish these! Its amazing the time its cut down! At 177° I never have to wait more than an hour after 130 to finish! Amazing and great product results!
Roe Bear I either use 25% pork fat or I use a 50/50 mixture with pork butt.
Here’s a couple pics from the last summer I made with small casings, used sure gel and ground 3 times with 25% back fat but kept as cold as possible while working with it. These I didn’t realize were so small (supposed to be 1.5") so the fat was too big for these casings, but overall a happy customer!
Roe Bear personally I think the extra grind has a lot to do with it. I have never worked with soy protein so not sure if that has any difference. Also, if you left the meat sit out that entire time that could have had some issues. I have noticed that if I allow meat to warm up too much I do have texture issues, as if the meat is starting to denature before I was done… if you are making hot dogs without an emulsifier, the extra grinds are used to lower particle definition and make a more blended product, so that is essentially what you have done. Summer sausage is meant to have a particle definition, so I like grinding the meat and fat separate when it’s all nice and cold then mix what I need together, and depending on how big the casing is you’re using, I’ve even ground the fat only through a 3/8" plate to get those nice particle definitions of fat!
tanderson13 I made a trial batch of “all beef” franks using cellulose casings. I did use some pork fat, unfortunately this was when I was beginning my experimenting and entry to the meat processing world, and a mixture between raising the heat too quickly and not enough humidity in my residential smoker, I ended up with a skinless product that had a skin like outside due to slight case hardening I believe. I am going to be trying to make some more shortly, but would like a mixture of chicken beef and pork to try this time, if anyone has any ideas on the ratio for these? Like a 50/50 beef/chicken then a 25% fat or then doing 50/50 with that mixture and butts?
