The way I understood the pH scale is that it is a tenfold increase or decrease (of acidity or alkalinity) to go one whole pH step. You are absolutely right,Mmmm Meat. I got tenths and full pH points confused, and this entire post So, lets say that it takes 1 unit of lactic acid to reduce pH from 5....

Measuring the initial pH might be a good idea, but it needs to be recalled that pH is a logarithmic scale. So, lets say that it takes 1 unit of lactic acid to reduce pH from 5.9 to 5.8. Then it takes 10 units to go from 5.8 to 5.7, 100 units from 5.7 to 5.6, . . . . . and a hundred thousand units to...

I make various cooked sausages using sous vide (summer sausage, pepperoni, hot dogs, etc.). I use 62ºC (144ºF) for about an hour after the sausage reaches the final temperature. From what I've been able to determine, 7 log10 pasteurization is achieved in 15-20 minutes after reaching temperature. Tim...

Dumoine wrote: ↑

Thu Apr 22, 2021 07:00

brought the temp up to 150 degrees in the smoker

I just smoke it until the outer bark looks well formed. In this case the IT was about 150ºF, but temperature was not the criteria.

Lorenzoid wrote: ↑

Mon Apr 19, 2021 15:06

What is a beef navel

It is more or less the equivalent of pork belly on a steer. Comes from the lowest part of the short plate.

How does the price of chuck rib compare to brisket The price of beef has spiked around here lately, but this is tourist trap land. All local beef is grass fed. Anyway, brisket is about $3.70/pound and chuck roll $4.00/pound. The Seabra beef ribs were $5.99/pound. The price difference is somewhat co...

I love pastrami but not the salt laden leather sold in grocery stores. Traditional pastrami (ie. Katz) is made from beef navel. I have not been able to source beef navel at a reasonable price, so I've experimented with several cuts. Many use brisket, but I find the flat too lean. The point is good, ...

LinkMeAllOver wrote: ↑

Tue Apr 06, 2021 15:34

jcflorida - You say you had trouble achieving a good bind

Just passing along my experience, If the reason is other than my assumption, so be it.
I make small batches for just the two of us. Either mix by hand or with Kitchen Aid mixer. So maybe that has something to do with it.

I make smoked all beef sausage using brisket flat and brisket fat at about 80/20. There is very little connective tissue in this, so mixing enough to get a good bind is quite difficult and not always entirely successful. Lately, I've given up and used non fat milk powder to improve the bind. But its...

if you used the instant variety Hi Red, The milk powder I use is not the instant type. I've noticed that all of Eric's salami variants list 1.5% to 2% non fat dry milk powder as an "optional" ingredient and I planned to try without it next time. The last batch disappeared so fast that the current b...

JC, is the brisket salami 100% beef w/beef fat? If so were you happy with the results? And did or could you post recipe? Scogar - I used the brisket fat. Separated the lean(ish) brisket flat meat, then added 20% fat back in. The recipe is from this video: http://twoguysandacooler.com/making-a-100-b...

Share pics! I'm not sure what pictures you want shared (Or even if you're asking me), but here's some of the types I'm making this week. Hot dogs - skinless are the only ones my grandkids will eat! (These made with 80/20 chuck). https://i.imgur.com/nOXyhpd.jpg Previous smoked beef sausage from bris...

Albertaed wrote: ↑

Mon Mar 29, 2021 21:45

JC have you made these before?

Edit - Oops, Albertaed I misread what you were asking about.
Yes, I've made both the smoked sausage and hot dogs before. This will be the first time for using brisket for the hot dogs though.

Picked up a couple of choice briskets cheap sooo.... - Yesterday, a couple of 100% beef salamis into fermentation. - 100% pork version with same recipe as an experiment also fermenting. - Tomorrow, all beef smoked sausage and all beef hot dogs. - Smoke the points for burnt ends over next weekend. Be...

Albertaed wrote: ↑

Sat Mar 20, 2021 17:36

recipe and procedure for delicious juicy pork ribs

https://amazingribs.com/best-barbecue-ribs-recipe

We've had some baby backs on the smoker for the last 2 hours this morning