Buffalo wing blue cheese snack stick mix...
I am fairly new at the meat processing process, so I need some advice. I attempted to make the buffalo/blue cheese snack sticks this weekend…and they dont have ANY buffalo or blue cheese flavor.
I Cut the package content into 1/5 by weight, got good protein extraction, and used 70/30 beef mix for meat. I also shook up package to mix the seasoning before weighing it out. The product looks and tastes good, but no buffalo/blue cheese taste at all. Anyone else have this problem?
BTW…the Meatgistics videos and this forum is awesome! Keep up the great work Austin and Jon!
@tubby First off, welcome to the board! Buffalo Bleu Cheese should give you a pretty good buffalo flavor, the Bleu Cheese doesn’t really have too strong of a taste though. If you were expecting more from the Bleu Cheese that might be part of the problem but saying it didnt have any flavor leads me to believe something happened. So you used 70/30 beef and got good protein extraction, when you bite into them what is the consistency like? Does it seem more dry than a 70/30 should? Can you give me your smoke or cooking schedule?
The only other thing I can think of is that even though you shook up the bag you got more of one type of seasoning than another, this can happen and it’s even happened to me once. Not really much to be done if that is the issue, but give me your smoke shcedule and let me know if they seemed dry for a 70/30.
One other thing, did you use any other additives like Encapsulated Citric Acid or Carrot Fiber?
Thx for responding. I would not say they were dry, but were not real moist. I made a 5# batch, with a 70/30 beef. I did not use encapsulated citric acid or a binder. My cook schedule was as follows:
1 hour at 125
1 hour at 140
2 hours at 155
Finished at 175 until internal 160 internal temp.
I did go back and watch your video on protein extraction, and i dont think i got as good an extraction as I thought. Had some fat pockets in a portion of the sticks.
@tubby Protein extraction was my thought in a way. I was thinking that if you did not get enough then your sticks might have “fatted out” and when that happens it can dull the taste as there is not as much fat to act as a vehicle for the seasoning. The fat helps coat your mouth with the taste and helps it linger, that is part of the reason that fattier foods generally taste better.
Your smoke schedule was good so it’s not that. I would recommend adding a binder in the future, its a simple way to keep the fat and water bound into the meat and can give you a better overall product. Now, I dont think that was the cause of the lack of taste here, just a tip on something to try in the future.
On your next batch make sure you are getting proper protein extraction and maybe try using enough seasoning for say 6-7 lb of meat but only use 5 lb of meat. I dont always recommend that but I know alot of people do that too get a stronger tasting product from time to time.
Let me know on your next batch and we can work from there!
Thanks Jon! Will try a binder on next batch! I appreciate the quick response!
Thanks for the help!
@denny I have a recipe for tongue with rice and gravy. Slice the tongue into thick slices about an inch to an inch and a half. Make small incisions in each piece and put a piece of garlic. Season with salt, red pepper and cayenne pepper. In a cast iron pot put a small amount of cooking oil. Brown the tongue on a medium heat stirring often. Occasionally add a little water. Just enough to stop it from sticking. After the meat is browned we’ll remove the tongue and add a couple of large onions. Brown them down will well and add tongue back. Cover the tongue with water and cover. And cook over a Med to high heat. Cook till tinder. You may have to add a few times. Once it’s tender cook it down till the gravy is thick. Serve gravy over white rice. This is how we Cajuns so it. Hope you enjoy.
@renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.
4 ounces of carrot fiber for 7 pounds of meat? Seems like too much carrot fiber for that amount of meat. But, I have been, and probably am wrong here.
@Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.
Weekly Blog Post - Linking Sausage, Maintenance for the VP215
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There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.
Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there!New Products
General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website.American BBQ Systems Pit Boss Broil King S 590