Thanks Jon! Will try a binder on next batch! I appreciate the quick response!
Thx for responding. I would not say they were dry, but were not real moist. I made a 5# batch, with a 70/30 beef. I did not use encapsulated citric acid or a binder. My cook schedule was as follows:
1 hour at 125
1 hour at 140
2 hours at 155
Finished at 175 until internal 160 internal temp.
I did go back and watch your video on protein extraction, and i dont think i got as good an extraction as I thought. Had some fat pockets in a portion of the sticks.
I am fairly new at the meat processing process, so I need some advice. I attempted to make the buffalo/blue cheese snack sticks this weekend…and they dont have ANY buffalo or blue cheese flavor.
I Cut the package content into 1/5 by weight, got good protein extraction, and used 70/30 beef mix for meat. I also shook up package to mix the seasoning before weighing it out. The product looks and tastes good, but no buffalo/blue cheese taste at all. Anyone else have this problem?
BTW…the Meatgistics videos and this forum is awesome! Keep up the great work Austin and Jon!
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