HELP - how do I prevent the fat from rendering out
HELP - how do I prevent the fat from rendering out
how do I prevent the fat from rendering out of my homemade bologna. Last two chubs the fat (and water?) rendered out of the meat and left a watery fat layer just under the casing. The bologna is very tasty but the texture stinks.
OK, so I made my meat and spice mix and mixed to a sticky consistency. It seemed like it was thoroughly mixed but the fat still was visible in the mix.
After stuffing, I hung it for maybe two hours. Then I went to maybe 150°F smoker rack for maybe three hours and increased to 180.
When I pulled off the bologna was surrounded with liquid in the casing - I'm calling it a watery fat mix.
I see some people putting into a 170 degree bath right after stuffing - how is this any different?
After stuffing, I hung it for maybe two hours. Then I went to maybe 150°F smoker rack for maybe three hours and increased to 180.
When I pulled off the bologna was surrounded with liquid in the casing - I'm calling it a watery fat mix.
I see some people putting into a 170 degree bath right after stuffing - how is this any different?
If you rendered fat the temperature of the sausage got to 170°. That is the temp that the fat breaks or renders. At that point the sausage will be crumbly or grainy in texture, thus your lousy texture.
You should not exceed 170° in the smoker. goal is to raise the internal temp slowly to around 152°. It is long process in the smoker and by raising the temp above 170 the outside of the chub will exceed 170° before the 152° internal temp is reached.
When the chubs are added to a 170° water bath the temp of the bath drops and a 160° temp is maintained until internal temps are reached. Poaching saves time and the sausage is moister.
Did you check the internal temp while smoking?
You should not exceed 170° in the smoker. goal is to raise the internal temp slowly to around 152°. It is long process in the smoker and by raising the temp above 170 the outside of the chub will exceed 170° before the 152° internal temp is reached.
When the chubs are added to a 170° water bath the temp of the bath drops and a 160° temp is maintained until internal temps are reached. Poaching saves time and the sausage is moister.
Did you check the internal temp while smoking?
I would also add if you have a food processor try emulsifying. The texture is much smoother...it is also a messy process but well worth it.
http://www.wedlinydomowe.pl/en/viewtopic.php?t=8126
http://www.wedlinydomowe.pl/en/viewtopic.php?t=8126
I don't run my smoker any higher than 150° and I don't cook to any particular IT, I just smoke until the color looks like I want to eat them.airbrush wrote:Yes, I think I exceeded 170 degrees IT when I pulled them off and, yes, I think I'll do the water poach next time to get a little more familiar with the process.
I'll probably make a small chub this week and report back on my progress.
Thanks all for the advice.
I do my cooking in the poach...much more controllable and it is a great way to gently (and evenly!) get the heat up. Not only that, but it's pretty fast. Last time I did it I think I had my water temp around 165° and pulled the sausage at 155° IT. I kept my water below 170° because I was using my big canning pot and there's a lot of thermal mass in the water when it's hot. IMHO, poaching is the only way to fly. I'm contemplating doing it with bacon the next time I make that.
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I did the next bologna and had significant improvement. I still got a loose case (used red fibrous casings) and a little rendering, but the bologna is moist and very flavorful. A picture will follow.
I mixed more (more of emulsification) and cooled my processing temps down.
One question I have - I'm using instant non-fat dry milk. Does the "instant" make a difference?? If so, what should I be using?
Here's the recipe:
5 LBS PORK SHOULDER
5 LBS LEAN GROUND BEEF
66g Kosher Salt
85g Non Fat Dry Milk
(or 55g NFDM; 30g SoyProtein)- this is what i used
36g Dextrose
12g Cure#1
7.0g White Pepper
6.0g Paprika
4.5g Nutmeg
3.0g Garlic powder
2.0g Allspice
2.0g Coriander
1-1/2 cups Ice water
Here's a picture of the final product:
I mixed more (more of emulsification) and cooled my processing temps down.
One question I have - I'm using instant non-fat dry milk. Does the "instant" make a difference?? If so, what should I be using?
Here's the recipe:
5 LBS PORK SHOULDER
5 LBS LEAN GROUND BEEF
66g Kosher Salt
85g Non Fat Dry Milk
(or 55g NFDM; 30g SoyProtein)- this is what i used
36g Dextrose
12g Cure#1
7.0g White Pepper
6.0g Paprika
4.5g Nutmeg
3.0g Garlic powder
2.0g Allspice
2.0g Coriander
1-1/2 cups Ice water
Here's a picture of the final product:
Looks Good!
Its debatable, there was a recent discussion here: http://www.wedlinydomowe.pl/en/viewtopi ... 6823#36823airbrush wrote:One question I have - I'm using instant non-fat dry milk. Does the "instant" make a difference?? If so, what should I be using?