meat processing from a blindness perspective



  • 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;

    1. 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.
    2. I stuffed the casings and tried to twist. The twists came undone when I cut the hot dogs to the length I wanted.
    3. I followed the reccomended smoking schedule.
    4. 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.
    5. 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.
    6. Why did the temp not rise or did it and my thermometer not pick it up?
    7. Why did the casing not stay swisted and closed?
    8. Since the casing didn’t stay closed could this be the reason the product was dry?
    9. 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.


  • Walton's Employee

    @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.


  • Walton's Employee

    @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.


  • Walton's Employee

    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!


Log in to reply
 



Recent Posts

  • B

    Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas

    read more
  • T

    Tom T from Boise, ID

    read more
  • D

    Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…

    read more
  • D

    Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
    The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
    Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.

    read more

Recent Topics

Popular Topics

26
Online

3.7k
Users

881
Topics

3.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.