Encapsulated Citric Acid question
I’ve recently used encapsulated citric acid in some snack sticks resulting in the “tangy” taste. Followed that up with a batch of summer sausage also with the citric acid. The texture of the meat was altered in the summer sausage to more closely resemble a hot dog than a summer sausage. Is this normal and do you have a recommendation on how to get the “tang” in a summer sausage without altering the texture.
@ksand The citric acid should not alter the texture of the meat in that way. If you add the encapsulated citric acid and then hold the product overnight before smoking it you can end up with a dry crumbly product especially around the edges of the summer sausage. What it sounds like happened was that the product was emulsified when grinding and mixing. Did you grind first with a 3/8 plate and second with a 1/8 plate? If you did was there anything odd about the grinding process? A very dull plate and knife while grinding might have played a part in this. When the meat was grinding do you remember if you could see particle definition in your meat? Can you give me any more information on your process?
Thanks for your feedback Jonathon! My process is that I used the same grinding method (single grind using a 3/16” plate) with no noticeable difference than other grindings. 80% beef/20% pork Also just had my knife sharpened by my local sausage supply vendor. Mixed by hand til meat mix became sticky then added the citric acid just prior to stuffing into summer sausage casings. Smoked starting at 120 gradually raising temp to 165. This is the same method used for the snack stick using the citric acid which provided a very nice result in both flavor and texture. Just seems strange that there is such a texture difference between the snack stick and summer sausage. Any more thoughts??
Different topic but would you give me your thoughts about the benefits to “double grinding”. I’ve always used a single grind with the results being satisfactory but I see double grinding mentioned on your website and on many recipes. Your thoughts?
@ksand Your process and cook cycle sounds good and since you hand mixed your batch and had a clean knife I cannot imagine it was over emulsification. I can say that there would be no scientific reason for the Citric Acid to have been the cause of it though. Hopefully it was a one-time thing, don’t let this get you off of the Encapsulated Citric Acid though, it really is a good thing to use. Just to be clear when you say more of a hotdog consistency you mean it was very uniform and no particle definition right?
The double grinding is going to give you a “better” consistency with a more even product, that is why we recommend grinding twice on products that are going to be smoked. It’s not 100% necessary but in general it will give you the consistency that most people associate with that product.
Thanks Jonathon, Not quite emulsified like a hot dog but the no particle definition is an accurate description. I prefer a coarser grind which is partly the reason for not double grinding. What is your recommendation for plates when double grinding? 3/8" then 1/8"? Thanks again for your quick replies and I will definitely try it again and see if the results are the same. Happy New Year!!
@ksand I’m always happy to help! As for what plates to use I do 3/16" then 1/8" on anything I am going to smoke. There is a few reasons for that, we think it gives a more even product it seems to make protein extraction a little quicker though that might be up for debate. When I am doing Brats I use a 3/8 twice since I want that a little coarser. Like you said though, it is up to what you want really! Happy new year to you and everyone else as well, 2018 is gonna be a lot of fun here!
@carla-edwards Good setup, I like the glass insert to let you monitor without opening. Welcome to the board, always good to get some cold smoking expertise on here!
Weekly Blog Post - Weston Multi-Layered Press and BBQ'ing Smores
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Will it BBQ? Smores! - We know that Smores will BBq, it is basically the same process on a grill or smoker as over a fire. However, we wanted to do this for two reasons. First, we wanted to see if you could do large amounts as a dessert at once and still have it taste as good and second, we wanted some smores!
Weston Multi-Layered Burger Press - This new product from Weston will let you make multiple burgers of the same diameter quickly and easily. It is a little easier than using a single press if you want to make multiple but you don’t have to clean a stuffer like you do when using the Rapid Forming Patty Attachment. They tried for a best of both worlds type of product and they did a pretty good job!What Projects are we looking ahead at?
PK-100 Review - We finally got this shot. It is being edited now and should be released in the next few weeks. It is a great little smoker and even at its price more people should be using this. It gives you professional performance and home user convenience.
The Best Burger - One of these days I am going to get around to making a few different burgers out of different types of meat and determining the “best”. I am finding I like pork burgers over beef burgers more and more so the test is going to be a 100% beef burger, a 100% pork burger, a mix of 50% 50% and maybe a brisket burger. That last one will open happen if I can convince Austin to allow me to purchase a brisket and grind it up!What’s on our Mind?
How much does genetics play into the best diet for individuals? I know one of the reasons diets don’t work for everyone is that depending on where we came from we have different nutritional needs. Well, I just sent in my DNA genetic test to a popular company and I am getting a report on what genes I have that SHOULD show me what foods will work best with my body. Once I get that back in a few weeks I am going to alter my diet and see what the results are, I will keep a running blog of the results in body weight and energy and let everyone know. I am going to be crushed if it says I need to stop eating so much red meat!Weston 6 Tray Digital Dehydrator Compact Digital Kitchen Scale
I cold smoke all kinds of products to sell at the local farmer’s markets. Altho I use the Masterbuilt setup I’ve seen other people make their own with a 3" dryer vent hose.
The only trick is to keep your smoke generating source away from your smoker unit as all smoke will contain some heat. The father away the better for your product. Also make sure you’re smoker unit isn’t parked in a sunny spot as this will also increase the temperature inside the unit itself. I have to use a sheet of plywood on the side of mine in the early mornings to keep the sun from hitting it.
@Big-Mike Can you send me a picture of the product or are they already all gone? I spoke with someone here and they thought cook schedule and fatting out but your process doesn’t indicate to me that either of these was the issue.
@mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.
Making Bratwurst from Jerky Seasonings
Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.
So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.
I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.
I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.
I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.
Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.
Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.
They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.
So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.Subscribe to WaltonsTV
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Jerky Seasoning Shop waltonsinc.com for Bratwurst Seasoning Subscribe to WaltonsTV on YouTube Walton's Sausage Stuffer Weston #8 Black Series Grinder