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!
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
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?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.