Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. meatman1405

    Summer Sausage and Citric Acid

    Making Summer Sausage with Encapsulated Citric Acid...I would like to get the ph to shelf stability around 4.6-4.8. How much ECA do I need for a 10lb batch to get to the ph level of around 4.6-4.8?
  2. meatman1405

    Jerky Making Issues

    So should I leave it open when I first put the meat in or after an hour?
  3. meatman1405

    Jerky Making Issues

    I'm working for a meat company. As you probably are aware the price of whole muscle is very expensive and my company wants me to use ground beef to make beef bites.
  4. meatman1405

    Jerky Making Issues

    I'm making beef bites using 80/20 ground beef and using an industrial oven with 170 being the lowest temp it can go. I've made several batches and keep having the same issue with it being too greasy and not dry/tough enough. I make my mix and roll it out on a cookie sheet and cut into strips...
Top Bottom
Back
Clicky