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.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.