Recovering denatured meat …



  • after reading here several times about denatured meat … and how it has ruined a batch of meat the question comes to mind
    if when mixing you realize that its just not getting good protein extraction ( not getting at sticky product) what steps can you take to recover the batch ?
    probably different answers depending on fat content but lets see



  • @DeerSlayer add more water and keep on mixing!



  • @lamurscrappy said in Recovering denatured meat …:

    @DeerSlayer add more water and keep on mixing!

    I’m kind of glad I don’t know any better. LOL!
    Since I do more “Shotgun” cooking, I tend to adjust on the fly.
    If I get too much water on the front end, it always dries out on the tail end. Or more accurately, it stays in the smoker until I’m happy with it.
    (IE: Wrinkled enough, smoked enough, tastes OK.)
    I’m a simple man, with simple ways.
    But like Lamurscrappy sez, I just dribble in a bit more water, and keep mixing until I get what I think is gooey and sticky enough to push into casings (Collagen).
    I course grind. Season and Mix. Grind again finer. Then that second grind is discharged into my Stuffer tank to be mashed into sticks. I seem to wind up with a Hot Dog appearing stuffing mixture, with some appearance of peppercorn and mustard seed.
    I prefer as simple an approach as I can. So far it must be working out, I’m still here. LOL! (Much to some’s dismay…)
    (And if my ways knock me off, I promise not to tell anybody.)
    Water tends to dry up, with enough heat and patience.


Log in to reply
 


Recent Posts

  • U

    @Jonathon Braunsweiger was pork liver, beef liver, 40% meat 60% fat pork grind, salt, dextrose, cure #1, NFDM, onion powder, pepper, marjoram, ground cloves and ginger. I cured the liver in a wet EQ brine (water, salt, dextrose and #1 cure). After brine I ground the liver and emulsified it with a food mill. Mixed spices with 2 cans of Straub Dark Ale added to farce mixed well and stuffed into 32mm smoked casings. Placed into 130 degree preheated smoker to dry, after 2 hours went to increase the temps and found everything all in my catch pan. Snack sticks were Salt, dextrose, cure #1, NFDM, chipotle pepper, adobo sauce, cheddar cheese and spicy V-8 juice. Mixed all except V-8, let age for 48 hours in fridge, mixed again adding v-8. Stuffed into 19mm collagen casings, after 2 hours at 130 degrees had the same dissolved casing result. The sausage shop that carries your casings in my area said I must have got them to wet. I come home and took a piece of casing and put it in water for 3 days. It swelled up and got kind of rubbery but didn’t dissolve.

    read more
  • @mcherbies I find that when I use carrot fiber I like to use 1.5 qt to 25lbs of meat for snack sticks. It is boarder line too much water but the finished product is top notch and everyone raves at how much moisture is still in my sticks.B7227925-D767-4E00-A5C8-57F1CC3AAF73.jpeg

    read more
  • @mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.

    read more

Recent Topics


Who's Online [Full List]

26 users active right now (2 members and 24 guests).
mydogs1900, Unionguy1019, robsnotes4u, jim schaeffer, Jonathon, BryanP, mcherbies, Mr Dirt

Board Statistics

Our members have made a total of 9.4k posts in 1.6k topics.
We currently have 6.8k members registered.
Please welcome our newest member, mydogs1900.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

32
Online

6.8k
Users

1.6k
Topics

9.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.