Using Cellulose Casings and Humidity in a Smokehouse
Weekly Blog Post - Using Cellulose Casings and Humidity in a Smokehouse
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?
Adding Humidity To Your Smoker - We are going to be testing what the effect of adding a water pan to your smoker it by setting up a modified wet sock in our PK - 100 Smokehouse. To do this we are going to use Madgetech monitors and try to prove that adding a pan does, in fact, increase your relative humidity.
What Projects are we looking ahead at?
We are continuing to shoot Meatgistics University Stuff and we have one category mostly done! That might not sound like much progress but it is, in my mind at least, the most difficult category and the one that needed to be done first. So after this hopefully it will be smoother sailing and we can look for a release date of early to mid-October and even sooner if we can manage it! I won’t say we are working around the clock on this but it is our main focus!
What’s on our Mind?
We finally got the PK 100 review done! I know a few people had requested this so I’m glad to finally be able to release it! We love this smoker, obviously, it is the main one we use at meatgistics so we are very familiar with it.
I am also finding more and more that I like Cellulose Casings. A skinless product might have a bit of bad name in some circles but the more I use these the more I find I really like them. I just experimented with just cutting them and not tying them. While it wasn’t perfect it saved me about 10-15 minutes of processing time!
While they aren’t all that new the Walton’s Boning Knives are a really good, inexpensive, boning knife that would be a nice addition to almost any home processors kit. It also helps you show of your Walton’s love!
@newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave
I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.