Group Details Private

Power User

Active contributors with a total post count greater than 300

  • RE: Tender roast beef and roast pork?

    mikemikemike Get butter garlic rub as well, it is excellent. Soluble Pa’s Black Bull is an excellent injection as well.

    posted in Meat Processing
  • RE: Tender roast beef and roast pork?

    mikemikemike I have used the butter injection and it is really good!

    posted in Meat Processing
  • RE: Tender roast beef and roast pork?

    glen i believe if you search the site Jonathon has a post about making roast beef.

    posted in Meat Processing
  • RE: Tender roast beef and roast pork?

    You might try sous vide. I can sous vide a chuck rosst to almost prime rib tenderness. Another good cut to use is eye of round.

    posted in Meat Processing
  • RE: Color War

    Jonathon Austin I’m proud to report that @Team-Blue is back in the lead. Should that other team retake the lead I will assume Austin is just adding all of the spammers to it. :bluehat: :bluehat: :bluehat: :bluehat:

    posted in General
  • RE: Looking for recipes and time charts on vacuum meat tumbling.

    mikemikemike Can you stick something to the inside, or make a mark and count the RPMs? I think your cool packet will work. Sorry. on the hams, are you injecting first and then tumbling?

    posted in General
  • RE: Help with meat sticks

    Eric1 No worries, the same day response is about as much as we can ask for! Okay, so my first suggestion would be to use a binder. It is going to help a lot with all sorts of snack stick issues and any time there is a texture or casing fall off issue that is what I’d suggest since you said you use an ice bath. That is almost always the biggest cause of casings falling away. Ahhhh I just reread and I think you are getting moisture in your bag when you seal them. I didn’t correctly read that they come out of the freezer, for some reason I read that as cooler. Okay so after ice bath put them in a cooler overnight and then let them sit at room temp for about an hour to make sure the moisture from the fridge has dried off. I’ve done that before and after a week in the freezer (or less honestly) you can start to see that happening.

    If you are already laying them out after the fridge to let them dry off then try running a fan over them for 20 minutes or so, then let them sit for the remainder of the hour. Check the surface and if they are moist hit them with the fan again. Snack stick is semi-dried sausage so there will always be some moisture but the majority of it should be bound up in the meat and not on the surface. 5 oz to 5 lb is a fine water to meat ratio so no worries there!

    posted in Meat Processing
  • RE: Bad casings?

    bubba_mcnabb surprised to see that much of it in tubed, those are usually the pick of the litter so to speak. I’ve asked in the past and been told it is just a slightly thicker section of the casing wall. I’d imagine when cooked it won’t b e noticeable but please let us know if that isn’t the case!

    posted in Meat Processing
  • RE: Excalibur Seasonings

    Austin I can’t believe these guys are dogging on salt, don’t they know you have one of these on the corner of your desk…
    35587.jpg

    posted in General
  • RE: Excalibur Seasonings

    Chef TexLaw
    Not going to get in trouble with me. I’d prefer people speak their mind here and let us know their honest feedback. What we can or cannot do may vary at times depending on the requests, but it is always worth it to throw ideas out there and ask questions.
    Everything from Excalibur is blended to use the “appropriate” level of salt in a product. Jerky, fresh sausage, cured sausage, ham/bacon cure and anything in-between has a different percentage of salt that is needed to make the seasoning perform and taste properly, plus make the meat perform and be a certain consistency. For example, fresh sausage usually has a lower salt content than cured sausage. Cured sausage needs more salt to help in protein extraction during mixing to achieve a proper binding of the protein, fat, water, and seasoning. The quickest and easiest way to change the salt content is to just use more or less of the seasoning, and if you need more flavor from spices, add your own extra specific spices. Like Jonathon said, if we did custom blends on it to remove the salt entirely, it would require a large quantity for a minimum, and the price would be quite a bit higher. The hard thing for us is that with as many different blends that we have, we cannot make a salt-free version of everything. It could be possible to do, but we’d have to pick and choose just a couple to start with and see what the demand was like. I would be worried that the demand would justify it for everyone. All of our blends at least don’t use MSG unless specifically stated. We made that change a long time ago. I really don’t know if creating a line of salt-free sausage seasonings would be feasible, unless there was a lot of users asking for it, or someone specifically wanting multiple cases of 1 seasoning at a time (not just 1 or 2 bags of it). We could potentially entertain doing something here, but I wouldn’t get hopes up too high for it.

    posted in General