The Importance of Protein Extraction in Snack Sticks
Meat Hacks: The Importance of Protein Extraction.
Learn about the importance of protein extraction when making a snack stick or other cured sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Why is mixing correctly so important for snack sticks?
One of the most common issues home processors have with snack sticks and cured sausages is not getting enough protein extraction during mixing. Protein extraction allows the seasoning, water, meat and the fat to all bind together by breaking down the protein in the meat. If you do not have a mixer and are relying on your hands to not only mix the seasoning with the meat but also get enough protein extraction you are going to have a difficult time.
You will know when you have enough protein extraction when the meat is sticky or tacky to the point where when I pull it apart, the meat stretches as it is already binding together, if it pulls apart cleanly you are going to have to keep mixing. There is no real set time for how long to mix for, there are too many variables including the age, type and living conditions of the animal you are processing. Salt also plays a key role in protein extraction, this is one of many good reasons to use Excalibur’s seasonings, they have ensured that each mix has the correct amount of salt, vs some random recipe you found online.
Check out the video for some tips on when you have enough protein extraction and for common issues that not getting enough protein extraction can cause.
If you have an issue with your snack sticks that you would like us some help in figuring out leave a detailed post in our community section and we will try to recreate your issue and give you some tips to fix it!
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@Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.
A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”
@parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!
Meat Hacks: Making Bone Marrow Burgers
Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.
I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.
Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.
Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.
Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.
So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.
I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!Subscribe to WaltonsTV
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Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.
You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.