Group Details

SousVide

A group for people who are interested in sharing information and learning about Sous Vide cooking.

  • Signature smoked kielbasa

    Newbie here…going to try a batch of kielbasa this week with the Excalibur kielbasa mix…it contains sodium erythorbate in the ingredients list…can I go straight to the smoker or do I need to wait 12 hours/overnight…thanks in advance

    posted in Meat Processing
  • RE: Meatgistics Podcast: Top 5 Meat Hacks for Snack Sticks

    Jonathon Great podcast. My smoker has the ability to control both temperature and humidity. I see your temperature schedule, does a humidity schedule exist that you know of? Thanks

    posted in Podcast
  • RE: Reuben brats

    twilliams said in Reuben brats:

    How much browned sourkraut should i add?

    I just happened to be paging through my Kutas book and came across a cabbage sausage recipe. He used 3.5 pounds of cabbage (cored) for 10 pounds of pork butt. Boil the cabbage until tender, drain, cool, and then grind with the meat.

    I know you’re still working out a recipe and thought this might help a little.

    posted in Meat Processing
  • Meatgistics Podcast: Top 5 Meat Hacks for Snack Sticks
    Podcast Banner

    Meatgistics Podcast: Top 5 Meat Hacks for Snack Sticks

    Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

    Beautiful Beverages

    Jon is solo today but still drinking! Today he has Bid Idjit from Dugges Brewery and this was a serious beer! To quote an old Monty Python skit this is an excellent hand to hand beer! Filled with lots of flavor it is also extremely high in alcohol!

    Top 5 Meat Hacks for Making Snack Sticks

    #1 Add humidity by adding an oversized pan and sponge or dry wick material.
    - What we are trying to do here is avoid “the stall” which is when the evaporation energy matches the thermal processing energy
    - Adding relative humidity makes it harder for evaporation energy to slow down the cook
    - We are making it easier for the water to evaporate as we are increasing the surface area.
    - During a short 4 hour period we were able to empty a very large oversized water bowl in our PK 100 Smoker with a dry wick towel.

    #2 Use a binder and a meat mixer
    - Protein extraction is the key to making good sausage. It prevents the fat from rendering out of the meat during the long smoking process.
    - Binders help everything stick together
    - Prevents fat out
    - Much easier to get protein extraction with a mixer than hand though it can be done by hand as well
    - All binders act differently but have similar aims. Carrot Fiber is best used for fresh sausages like bratwurst.
    #2A Know your additives
    -Seasoning (salt content)
    -Sure Cure (botulism spores)
    -Sure Gel / Super Bind / Soy Protein Blend
    -Encapsulated Citric Acid
    -Sodium Phosphate (maybe)
    -Sodium Erythorbate (accelerator without the tang)
    -Smoked meat Stabilizer
    -Cheese
    -Water

    #3 Pull at 130 and finish sous vide
    - Parksider is a well established Meatgistics member and has shared plenty of great tips and information on here, but this is the one that probably has helped more people than any other user tip.
    - As I talked about on the podcast vacuum packing is really only necessary if you are using a Sous Vide Circulator that pulls water in and circulates it back out. In that case you run the risk of clogging a filter with fats, oils or even small pieces of casings. Surprisingly, finishing it up without a vacuum bag does not cook any smoke flavor or any flavor out of the meat.

    #4 Fat content or raise pH
    - For most sausage you want to be between 20-30% fat content, we always prefer pork fat as it is creamy, very light in color and has very little taste.
    - Cold Phosphate raises the pH of the meat which lets it bind more effectively to the water, helping more of it stay in the meat during the cooking process.
    - Fat effects the flavor by melting in your mouth and coating it, letting you experience the flavor more intensely and longer.
    - Too much fat will render almost no matter what

    #5 Start your smoker within 20 degrees of products living weight
    -Don’t stress proteins
    -Prevents case hardening
    -Get as close to this as possible, a propped lid/door will bleed heat from your smoker or oven but you have to be able to monitor ambient temperature

    Watch Meatgistics Podcast: Top 5 Meat Hacks for Snack Sticks

    posted in Podcast
  • RE: Snack stick fail

    coladad Okay, so batch in the oven didn’t have the same issue, so assuming all other things are equal I’ve got to think that there was something in that which caused the casings to burst. I wonder if the extra pressure of the hanging did it? It is also possible that the casings were old or had an issue of some sort. Clearly, it doesn’t sound like mixing was the issue.

    I keep zooming in on the ones that burst and the casings look like even had they not burst they would have separated from the meat. Next time you order make sure to check out podcast posts to see if we have active coupons!

    posted in Meat Processing
  • RE: Meatgistics Bratwurst Seasoning Review

    bocephus No, no, I won’t be able to leave this alone until I figure out what is going on! Im gonna message you to ask what is in your cart, I wonder if it could be something that has an upcharge that the free shipping wouldn’t apply to?

    posted in Podcast
  • RE: Apple or Mesquite

    I think I am going to need a shipping discount. LOL. I guess we will see what comes out in the livecast.

    posted in General
  • RE: Apple or Mesquite

    TexLaw
    Good information - Thank You Very Much!

    posted in General
  • RE: Ingredients

    They both are binders. You can use either, depending on allergy issues, availability, cost, whimsy, etc.

    I used non-fat dry milk as a binder for my first few batches of sausage. It does work fine, but I prefer Sure Gel for my cured sausages.

    posted in General