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!
That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.
If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.
So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.
Anyone else have any suggestions?
Does soy sauce denature the meat like worcestershire sauce or is it ok to use in a meat stick?
Try it on just smoke. That should work fine.
I have tried a TF 34MM processed casing I got from Quality Casings. A 32MM HF and a 30MM TF, both clear processed, I got from Mar-Co Sales. Devro Is the brand I have now. I have been hanging them. the 30MM has been the best but still tougher than I want. Ideally I want a 32MM processed casing for my brats. Does Walton’s send out samples? I do have to order some other items.
Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.