Fat out??



  • OK, made my second test batch of venison dogs today. Again 80V/20BF. The new stuff tube from waltons worked like magic! Used binder, excalib dog mix, cure, smoked meat stabilizer, high temp cheese, and stayed away from smoker this time and did a water bath only. Had a terrible “fat out” i think it is called. Product is a little dry but flavor is awesome. Also did not use the juicer this time. Lazy got the better of me.

    Can anyone give some insight as to the water bath cooking method for dogs? I didnt gradually up the temp like I do in the smoker. I put the dogs in water on stove top in stock pot. Used thermometer to monitor, took water to 175 and held until dogs hit 160degF. Then removed to ice water bath. When I peeled them, they were encapsulated in a layer of fat. Quite a mess to finish off a great stuffing session.


  • Walton's Employee

    @smokinbubba What you are describing sounds exactly like “fatting out” to me. It rendered out of the product and then was trapped between the meat and the casing. Usually when you have fatting out it is a sign of not enough protein extraction and the meat fat and additives did not bind together.

    You can start at lower temperature and see if that helps you. I’d always recommend that you step up the thermal processing (however you are doing it) in 10-20 degree increments, im not sure that this would have solved your issue but it would certainly be better all around product!



  • Next time, i will use my meat mixer. This time i used the kitchen aid since it was only a 5lb test batch. I mixed for 8min and the meat was extremely sticky so i thought i had the pe right. I know the meat mixer does a better job and im sure the juicer would have made a difference. Its a work in progress. It took me a lot of years to perfect my venison trail bologna. I will eventually get it. Hopefully before i run out of meat! Really wishing Ohio had moose! Thanks for the reply


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  • D

    @newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave

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  • P

    I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.

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  • E

    Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
    As for Waltons dropping the ball, I vote they are doing a great job.
    I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
    Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
    Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
    I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
    Having said that, it would be nice to have your chart in an Excel spreadsheet.

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  • K

    @jonathon

    Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??

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  • K

    @lamurscrappy

    Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

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