• Team Orange

    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

  • Regular Contributors

    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.

Suggested Topics

  • 3
  • 5
  • 9
  • 2
  • 15

Community Statistics

5
Online

16.8k
Users

3.9k
Topics

51.9k
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.