How To Make Juicer Meat Products
Meat Hacks: How To Make Juicer Meat Products
Learn how to make juicer meat products, what is carrot fiber, and how phosphates are used in meats with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
How to make juicer meat products?
We’ve all taken a bite out of a meat snack, a piece of chicken, or other meat, and the meat has been dry and unappetizing. If you want to try and avoid a dry meat product, we can do a couple things to tweak our process and include additives to help increase the water holding capacity and help us make a juicier final product. Two options we will look at today is Phosphates and Carrot Fiber. Sometimes seasoning blends meant to be used as a marinade will already include phosphates. Some additives already include phosphates like the Sure Gel Meat Binder, but it is not always included in other seasoning blends. Always check the ingredient statement on your seasoning to see if it already has phosphates included, or if you can include extra phosphate, as the maximum allowed amount of phosphate in meat products is 2 oz per 25 lb of meat. One of our favorite phosphate included seasoning blends for injecting or marinating meat is our Excalibur Butter Flavored Seasoning & Marinade. It works great on all types of proteins from beef, pork, chicken, or anything else. Using a seasoning like this with phosphates added will really help make one of the best smoked pork loins, brisket, or marinated and grilled chicken breasts that you could imagine. If you are using another seasoning or marinade that doesn’t include phosphates, you can include an additive like our Cold Phosphate, at a rate of 2 oz per 25 lb of meat, to help increase the water holding capacity in any types of meat products. Cold phosphate can be added to most seasoning blends that do not already contain phosphates, and is available in 8 oz or 5 lb packages, and it is also in 50 lb bulk cases if you are a commercial meat processor.
What are options for meat binders to increase water holding capacity?
Options for binders that can increase water holding capacity in a variety of sausages would be using our Sure Gel Meat Binder at a rate of 6 oz per 25 lb of meat, or use Carrot Fiber at a rate of 4 oz per 25 lb of meat, or use Soy Protein blend as a rate of 12 oz per 25 lb of meat. All of these are quite acceptable for most varieties of sausages, and smoked and cured meat products.
How do phosphates work?
By adding phosphates, what happens in the meat is that we increase the pH level of the meat product and move it further away from the isoelectric pH point of meat, which starts at around 5.2. As the pH moves away from that isoelectric point, the water holding capacity increases because there are more negatives protein charges for the water to bind to. Phosphates also increase the water holding capacity by increasing the space between proteins which allows for more water to enter the meat and be held in the myofibrils, by capillary forces. One last thing that phosphates can help with is in extending shelf life because they have antioxidant properties which can decrease the rate of lipid or fat oxidation in meats.
A few final things to keep in mind is that adding phosphates, carrot fiber, or other binders and additives can increase water holding capacity, but they will not completely correct a bad cooking cycle and overcooking meats. If you marinate chicken and include phosphates, but you cook the chicken to an internal temp of 225 degrees instead of 165, you can still end up cooking out too much water and end up with a dry final product. Instead, couple the inclusion of phosphates, carrot fiber, and binders with cooking meat to the proper temperature, checking it with a meat thermometer, to achieve the best and most consistent results with the moistest, juiciest, and most flavorful product possible. And if you are making and cooking meat products at home, these additives can help you have a juicier final product, but if you are a commercial meat processor it can also increase your profit margins by adding to the overall weight of your meat products.
To sum things up, if you want to make the moistest and juiciest meat product possible or increase your yields to increase your profit margin on meat products you are selling, make sure your seasoning blend includes an additive that can increase water holding capacity like phosphates, or when injecting seasoning and marinade use and add Cold Phosphate or Sure Gel to your injection solution, and if you are making any type of sausage you can add Carrot Fiber or Sure Gel Binder to increase your water holding capacity as well.
Learn more about carrot fiber by visiting the Walton’s Blog, watch the video above, or visit waltonsinc.com
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My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?