meat processing from a blindness perspective
gerygaub last edited by
Jon, I tried to answer your questions about the hot dogs. This page isn’t totally user friendly for a blind person that uses speech and braill to access computers. So to recap;
- I used about a pint or so of water, approximately 1.5 to 1.8 ounces carrot fiber, a bit less than half of the seasoning pack, and cellulos casing.
- I stuffed the casings and tried to twist. The twists came undone when I cut the hot dogs to the length I wanted.
- I followed the reccomended smoking schedule.
- I got the internal temp up to 136 but it didn’t go higher. Could be my thermometer. I am going to try a blue tooth thermometer next time if I can get it to work with voice over on the iphone.
- When the temp wouldn’t rise I eventually removed the hot dogs from the smoker. WHen I went to place them on a pan, the meat came out of the casing. The texture was dry and crumbly.
in conclusion I have a few questions.
- Why did the temp not rise or did it and my thermometer not pick it up?
- Why did the casing not stay swisted and closed?
- Since the casing didn’t stay closed could this be the reason the product was dry?
- Should I use a different casing like collagen?
I’d really like to find a good thermometer that works with blue tooth and voice over on an iphone but don’t have the money to keep buying them to try them out.
Sorry for the long post it’s really different for a person who has no sight because I can’t be sure that the thermometer was working properly, I can’t tell you what the product looked like. Thanks for patience and understanding and trying to assist.
@gerygaub I’m working on getting answers on why the product was crumbly, I don’t think it had anything to do with the casings not staying twisted. When I have used Cellulose casings in the past I actually tied between each link, it took a while longer but it really helped everything stay where it was an gave me a nice skinless product in the end. I will have more of a response shortly.
@gerygaub We are checking into a few other things but from looking at your process the most likely culprits are not enough protein extraction during the mixing process which caused it to “fat out”, meaning the fat all rendered out of the product during the smoking process. The other possibility is what you said before, that your thermometer was not working and that it got much hotter than it should have. Other than those two things your process looks correct.
Also being at 80-20 is okay but might want to push closer to 70-30.
You didn’t use any encapsulated citric acid did you? That’s the only other thing I can think of that would cause that.
I had a few other people look over your process and the consensus was that is sounds like it was either a mixing problem or the thermometer you were using failed and it ended up getting way over cooked. So try a new thermometer and try to make sure you get your product really sticky and tacky to ensure it has a good bind. If you try it again and have similar issues let us know!
Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.