First time using your ham netting (330113). My question is do I need to do anything to keep it from sticking to the meat? I am brining some small pork roasts and want to net and hang them in the smoker but will the net stick to the meat.
It may stick a little bit, but as long as you don’t compress the meat into the netting, it won’t be impossible to remove.
There are a few options to help prevent sticking.
- You can use something acidic, like vinegar or lemon juice and soak the netting in that prior to placing the meat in the netting.
- You can mix vinegar and liquid smoke at a 50/50 ratio and soak the meat netting in that solution beforehand.
Some people may say to use a cooking oil, or spray, but I personally would avoid that.
I would suggest the 50/50 mix of liquid smoke and vinegar.
@austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring
placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.
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
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
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.