Why Is Salt The #1 Ingredient In Meat Seasoning?
Meat Hacks: Why Is Salt The #1 Ingredient In Meat Seasoning?
Learn why salt is used in meat seasonings, plus what benefits it provides to meat products with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Why is salt the #1 ingredient in seasoning for meat products?
First and foremost, salt is used for flavor in meat products, but it is also used as a preservative, and it has some other benefits and uses as well. For flavor, salt is used to enhance flavor and improve the basic meat taste. Salt can reduce the bitterness of certain flavors and enhance the sweetness in other flavors. Salt is typically known as Sodium Choloride, and the sodium in salt is what gives flavor, while the Chloride is what provides most of the other functionality in salt.
Salt is also one of the oldest forms of preservation and still plays an important role in increasing shelf-life of meats and other food products. It can reduce and prevent the growth of microbials, which in turn increases the shelf-life of food products. Salt can also inhibit pathogens during the fermentation process in meat snacks, and it cooperates with nitrites in preservation, and when both salt and nitrite are used in the correct levels, they can increase effectiveness of preservation by 3 to 5 times compared to just using one or the other. Salt also increases the water holding capacity of meat products, which allows for a greater yield in the final product, plus a moister texture and juicier final product.
Another benefit of salt is the binding and meat emulsifying functions it provides. Salt can help water, fat, and proteins bind together more efficiently and produce a better texture in processed meats. Finally, we get to appropriate usage levels for salt in meat products. Salt in seasoning added to meat products is typically added at a usage level of 1.6% to 2.2%. 1.6% is what might be suggested as the lowest limit of usage where flavor is truly impacted in a meaningful way to really be able to taste the effect. From 2 up to 2.2% is the amount typically seen and used that most people will find most beneficial from a taste aspect. Some sausage formulations may be less than 2.2% and some meat products up to a 3% usage level though. It still does depend on the type of meat product being created.
Overall, salt is used in meat products for the flavor enhancement, preservation and shelf-life benefits, plus for the benefits in binding proteins and added water holding capacity.
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Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: