Jonathon thank you very much. I will try what you told me in the next batch. I will be using a new vegan casing that is kosher and halal friendly for our customers. The casing is yet to arrive. I don’t plan on using binders or cure, just simple fresh ingredients at least that’s the plan. I will update more once I get the casing and make new batch. Really appreciate the detail reply
Denis Some of the seasonings contain protein, it is usually a small amount of soy protein but in the case of the hotlink that does not seem to be the case. It is a very small amount at 2.4 per 100 grams so I would guess that it is from the ground mustard which contains 4.4 grams of protein per 100 grams.
Let me know if you had other questions or concerns with this and I can contact Excalibur for more information on it.
You can use the Poly Tubing for burgers like that but A) they are expensive as they come in large quantities and are designed for commercial productions and B) they are too big. So, YooperDog suggestion of using the 3" casings is a good one. I Played around with another insert for the Walton's Quick Patty Maker but I couldn’t make it work. It might be possible to 3-d print? pr0wlunwoof did we ever do anything with this? I thought we had looked at doing it but I can’t remember where we left off?
Meatgistics is brought to you by Walton's (waltonsinc.com).
Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.