How to prevent fine powder seasoning from making everyone sneeze/cough?
NDKoze last edited by
I have had this occur with Teriyaki Snack Stick Seasoning in the past and most recently with the Buffalo Bleu Cheese Snack Stick Seasoning.
After pouring the seasoning into our mixing bowl that we use to add the seasoning to our meat mixer the fine powder seasoning of the Buffalo Bleu Cheese and Teriyaki Snack Stick Seasonings just hangs in the air and everyone in the surrounding rooms start breathing this into their lungs and start sneezing and coughing.
What is the best way to prevent this?
I was thinking that we might just have to pour the seasoning in a mixing bowl and mix with the water and sure gel outside before bringing back inside. If anyone has any other suggestions, I would love to hear them.
@NDKoze Some of those seasoning blends do get really dusty, and they are really irritable if you breathe them in at all…
You definitely just want to be extremely gentle with them once you open the package. Applying moisture to the seasoning will definitely help contain the dustiness of it. Mixing it into the water and sure gel mixture you are adding may help and could be the answer. I always use a meat mixer, and it has a lid, so I carefully open the bag and dump the seasoning in gently, then quickly place the lid on the mixer. I never get absolutely 100% of it contained, but usually enough to stop me from having a sneezing fit.
We have a Butter Flavored Seasoning and Marinade that I use to inject a lot of different cuts of meat with, and this seasoning is exactly like your description and experience with the Buffalo Bleu Cheese Snack Stick Seasoning. Since I use it as an injection, I’m immediately opening and dumping it in a container of water to dissolve and mix, and that does prevent a lot of the seasoning dust cloud that would make you sneeze.
So, basically dump straight into a mixer with a lid or dump the seasoning package straight into water are the two things I’ve done.
If anyone has had better luck with another method, I’d love to hear any other success stories as well.
For true skinless hotdogs, I like to use 26mm cellulose casings. They are very easy to stuff and then remove them after your ice bath. They should fit on a 1/2 horn nicely.
@parksider thanks for the tip
How does extra water effect final product
I am using the 19mm casing the ones I did before I gave up turned out nice
Ironically enough it’s better to stuff the meat cold. you could always put a little bit more water in it to get it to flow a little bit better or just use bigger casing. If you’re using casings smaller than 19 mm you’re going to tear up your equipment. You could always grab some large 2” casing and hand stuff.
@rusty thanks for the tip I’m gonna scratch the citric acid next time and let the cure work with less tang from the citric
I’ll have to try the texmex next time
Are you using a binder?
@parksider I will try that next time I attempt thanks for the suggestion
Does temperature of the meat make a difference at all if it’s warmed up a bit do you think it would go through easier
@rusty yea I did loosen that and was still getting same result