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.
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.