Meatgistics: Carrot Fiber, Phosphates, & Meat Binders
Meatgistics: Carrot Fiber, Phosphates, & Meat Binders
Learn about how to increase to water holding capacity in meat products to make a juicier final product by using phosphates, meat binders, and carrot fiber with Walton's and Meatgistics, plus, save 15% on your next order with coupon code MEATGISTICS11 Watch the video, read the guide, and then post your questions or comments below.
Watch the video to see our latest Meat Hack or read more about it here:
Product Spotlight & New Item
Carrot Fiber is a brand new additive we just started keeping in stock at waltonsinc.com and it is a great option for improving meat products by binding water into sausage and reducing the water and fat loss during cooking, which results in a juicier finished product with increased volume.
So what is Carrot Fiber? Carrot Fiber is the fiber portion of the carrot that is extracted, dried, and ground into an off-white free-flowing powder. The flavor is bland and neutral allowing it to be added to sausages and meat snacks for it’s binding and water holding capacity, without affecting the flavor. Carrot Fiber is capable of holding at least 26 times its weight in water and at least 4 times its weight in oil. Carrot Fiber is also GMO Free and based upon information supplied from our vendors, it does not contain ingredients that are derived from any Genetically Modified sources. It is also Non-Allergen. There are not many other binders out there that are high quality and effective without containing allergens or GMO’s. Carrot Fiber is one of your best options in not only water holding capacity, but also in avoiding allergens and GMO’s. To add to that, if you are a commercial meat processor, Carrot Fiber is a great option because it is non-allergen, non-GMO, and helps in producing a clean label product with only natural ingredients. Other options in binders like Soy Protein Blend or Sure Gel Binder, both include allergens and can be unappealing to some select customers, but the use of Carrot Fiber is an economical way to clean up your label and provide consumers with a great product while maintaining that clean label.
Usage levels for Carrot Fiber is recommended to be at a 1% level or use 4 oz per 25 lb of meat in smoked sausage, snack sticks, summer sausage, and other meat snacks. Carrot Fiber is not only great for use in meat products, but also in sauces and liquids and can be used as needed in sauces to enhance viscosity. Since it has no flavor, Carrot Fiber can be a great addition to liquids and sauces that are too thin and you want to have a thicker texture, all while not affecting the taste or flavor of the sauce and liquid.
Other benefits of Carrot Fiber include yield improvement in processed meat and poultry products, purge control in packaged and processed meats, reduced breakage in extruded products, and it acts as a natural flow agent in seasoning blends and meat rubs. Lastly it is generally recognized as safe as a food ingredient, and it is certified Kosher.
Since Carrot Fiber is a new product here at Walton’s be sure and visit waltonsinc.com and look under Seasoning and Additives to purchase Carrot Fiber, or other Seasonings and Additives, plus, visit waltonsinc.com/new to find Carrot Fiber in our New category, along with all other new items as they are added.
Coupons & Savings
Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS11 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items)
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@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!