Meatgistics: The Importance of Protein Extraction
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- Опубліковано 4 вер 2024
- meatgistics.wa...
One of the issues a lot of home processors have with cured sausages and snack sticks is not getting enough protein extraction during mixing. Protein extraction allows the seasoning, water, meat and the fat to all bind together by breaking down the protein in the meat. If you do not have a mixer and are relying on your hands to not only mix the seasoning with the meat but also get enough protein extraction you are going to have a difficult time.
You will know when you have enough protein extraction when the meat is sticky or tacky to the point where when I pull it apart, the meat stretches as it is already binding together, if it pulls apart cleanly you are going to have to keep mixing. There is no real set time for how long to mix for, there are too many variables including the age, type and living conditions of the animal you are processing. Salt also plays a key role in protein extraction, this is one of many good reasons to use Excalibur’s seasonings, they have ensured that each mix has the correct amount of salt, vs some random recipe you found online.
Check out the video for some tips on when you have enough protein extraction and for common issues that not getting enough protein extraction can cause.
If you have an issue with your snack sticks that you would like us some help in figuring out leave a detailed post in our community section and we will try to recreate your issue and give you some tips to fix it!
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Thank you! I've been trying to figure out why my sausages were crumbly and fat renders out, now I think I have found the solution.
Thanks much 👍
Thank you, just starting out, your videos help alot
Thank you for this info. Very helpful
Recently had a problem with a 50 50 Costco hamburger and Pork Shoulder sausage. Pork went through coarse plate then 4mm plate. Added seasonings and soy protein at 10g/kg. Tried adding 10% water but even though mixture stuck to my hand, it seemed really pasty. Texture of final sausage was spongy. I am thinking too much water. Meat and water were under 35 F. Hand mixed.
What's the best smoker to cook deer sticks with I have troubles with someone burning on a outer edge and I'd like to cook in volume like 35 to 50 lb at a time
I have had this problem with half of the same batch. Only difference was I cooked the good ones in my propane smoker (hanging) which tends to run hot and the other batch in my electric smoker (laying on racks) which has much better temperature control. Definitely confused as to why the snack sticks are fatting out when I'm following the correct smoke schedule in the electric smoker but not when they are in the propane smoker at hotter temps from the start.... Any other factors that you all can think of or should I just run things at the hotter temps to get the desired product?
Can you use a regular mixer? Maybe the paddle attachment?
Hey guys thank for all the info. Would you happen to know how to naturally bind a pork mix that has been fully marinated in red wine for 5 days and hanged to cure for 5-10. I just cant get it to mix (protein extraction) properly. It comes out crumply
If I take my meat to the point of protein extraction and then freeze it hard will I have to re extract after thawing? Or how does freezing hard affect extraction.
Did you ever find an answer to this?
@@McPiffle Not definitively. I never had bad batches after freezing if I mixed to the point of protein extraction, but I never have done a side by side before. If its one thing I have learned in any form of cooking/food processing side by sides are critical for answers.
I will start at 120 degrees and work up 10 degrees A meat mixer is handy.
Hi, guys i have a huge problem in meat binders, market meat binder like carrot fiber powder or something like that are costly and difficult to get in my area . can you plz comment below a simple tools and technique that i can made at home .
Where is your market? This would be better if you posted this question to meatgistics.com We dont specialize in creating any of this at home but someone on the discussion board might have an answer or maybe we can find a better way to order for you?
@@Waltonsinc Aizawl, Mizoram, NE India. thanks for reply i got hooked up in this the first time i watch your video. i will post it.
is this true for ground chicken/turkey as well?
It could be argued that it is even more important for Chicken and Turkey as they already have an incredibly low fat content so you absolutely need to keep everything bound up in the sausage. If you are not making a cured sausage and using Chicken/Turkey I would suggest using Cold Phosphate to help increase the water holding capacity of the meat and/or Carrot Fiber which holds up to 26 times its weight in water!
Does this also apply to ground meat Jerky?
Hi Mathew, Yes, it absolutely does apply to that as well. You probably wouldn't experience the same level of fatting out with restructured jerky but it definitely could happen.
how do you stuff something that sticky and thick?
Hi Scott,
The best way to make stuffing "easy" when you have proper protein extraction is to keep the meat as cold as possible. It seems sort of counter intuitive but cold meat will stuff a lot easier than warmer meat. Also, you can add additional water during the mixing process, just know that doing so will increase your cook time. Also, I only stuff on 19mm or larger, trying to use a hand crank with a 16mm casing just is not worth the effort in my mind!
thanks for the info..
I've been hand mixing salami and snack sticks by hand for years with no problems. Most of the sausage blogs I've read say mixers don't work with less than 10 lbs of meat and hand mixing is fine. Waltons wants to cover their butts AND sell you a mixer. IMO
Hi Tom, that's correct, with batches under 10 lb the paddles of a mixer will pass right over it and wont do a good job mixing it but for larger batches, in our opinion a meat mixer will give you better protein extraction. You can absolutely do it by hand, just takes a longer time.
@@Waltonsinc mix by hand for years .. so glad i got a 25lb mixer now, tom seems to like just a ok snack stick. hand mixing takes so long and your hands get so cold.