What Are You Buying Right Now? (non-OT version)

nolaegghead

lkapigian said:

nolaegghead said:

Question I always had, maybe @lkapigian would know....

I see loin on sale all the time.  Almost no fat on it.  Seems to me that, since it's easy to cube lean loin for the grinder, doing the math and mixing, say, your fat with ninety something percent fat free loin would be a really easy way to quality control some sausage.  Question is, would the loin meat suffer quality in the sausage over, say, shoulder?  (Shoulder takes some work to separate the fat from meat, etc)

@nolaegghead ,I prefer it that way especially if you have access to good hard fat back..butts are great and produce excellent sausage, salami. But fat back IMO is supetior to intramuscular ( sp) fat and you don't have to deal with the sinewy connective stuff....ill hand seam a butt for this reason, but lean meat plus hard fat = good results 

So the lean loin meat, as the meat component, adding fat to hit 20%-whatever, doesn't impact the quality that we would expect using the red-meat from a butt....if I'm reading you right. 

The loin meat is less tough/more tender than the butt, I'm wondering if that translates somehow.  Ignoring all issues related to fat.

lkapigian

nolaegghead said:

PigBeanUs said:

You WANT fat in sausage. 

Otherwise you are making fat-free sausage, which you surely can do. But texture will be mealy, with less flavor and moisture.

Correct.  I would only go fat-free if I'm making snack sticks...and I add some fat to them anyway at the expense of shelf-life (quality, not safety)

I will toss this out there and have been playing around with, adding skin ( cooked thrill tender ) to the mix...up to 10% by weight. You want 5o talk about elevating the richness , almost to rich, but keep going back for more 

nolaegghead

lkapigian said:

nolaegghead said:

PigBeanUs said:

You WANT fat in sausage. 

Otherwise you are making fat-free sausage, which you surely can do. But texture will be mealy, with less flavor and moisture.

Correct.  I would only go fat-free if I'm making snack sticks...and I add some fat to them anyway at the expense of shelf-life (quality, not safety)

I will toss this out there and have been playing around with, adding skin ( cooked thrill tender ) to the mix...up to 10% by weight. You want 5o talk about elevating the richness , almost to rich, but keep going back for more 

So the skin, for example, that we trim off a belly....just cut it into chunks and run through the grinder as part of the mix.  Do you grind the skin any different than the meat/fat?  3/8 if you are doing 3/8" grind (or 1/4", etc)?

lkapigian

nolaegghead said:

lkapigian said:

nolaegghead said:

Question I always had, maybe @lkapigian would know....

I see loin on sale all the time.  Almost no fat on it.  Seems to me that, since it's easy to cube lean loin for the grinder, doing the math and mixing, say, your fat with ninety something percent fat free loin would be a really easy way to quality control some sausage.  Question is, would the loin meat suffer quality in the sausage over, say, shoulder?  (Shoulder takes some work to separate the fat from meat, etc)

@nolaegghead ,I prefer it that way especially if you have access to good hard fat back..butts are great and produce excellent sausage, salami. But fat back IMO is supetior to intramuscular ( sp) fat and you don't have to deal with the sinewy connective stuff....ill hand seam a butt for this reason, but lean meat plus hard fat = good results 

So the lean loin meat, as the meat component, adding fat to hit 20%-whatever, doesn't impact the quality that we would expect using the red-meat from a butt....if I'm reading you right. 

The loin meat is less tough/more tender than the butt, I'm wondering if that translates somehow.  Ignoring all issues related to fat.

I don't think it impacts it as long as you have the fat, and prefer it in fermented sausage ...my goal is usually on the higher end @ 30%...i will say that floppy commodity pork would be less desirable ( in a loin ) than something home raised .....at the end, its all good . the worst homemade sausage is better than mass produced 

nolaegghead

Oh, you cook the skin tender first.  Nevermind, it probably doesn't matter what grind size you use.

nolaegghead

Skin, cooked to tender, is very high in gelatin, which does explain the added mouth-feel/richness.   (collagen before cooking)

Botch

lkapigian said:
....ill hand seam a butt for this reason, 

What is "Hand seaming"?  (Urban dictionary didn't have a def, and I'm kinda glad it didn't)  

nolaegghead

Botch said:

lkapigian said:
....ill hand seam a butt for this reason, 

What is "Hand seaming"?  (Urban dictionary didn't have a def, and I'm kinda glad it didn't)  

My guess would be to cut out the sinew (found in the seams of muscle/fat/membrane).   Or to make a male look purdy.  "He is more handseam looking today"

dbCooper

A 3D printer, thanks @nolaegghead

Thought off and on for a couple years about playing with one of these.  At that price I decided it's time to buy.

nolaegghead

dbCooper said:

A 3D printer, thanks @nolaegghead

Thought off and on for a couple years about playing with one of these.  At that price I decided it's time to buy.

Good idea, you learn stuff, can be creative, fix sh*t you normally can't get parts for, and any money you spend is furthering the development of the technology by increasing the money in the market.

lkapigian

Botch said:

lkapigian said:
....ill hand seam a butt for this reason, 

What is "Hand seaming"?  (Urban dictionary didn't have a def, and I'm kinda glad it didn't)  

@nolaegghead point using lean plus fat ....its so much easier ...taste wisenot so much , but appearance and texture it is 

nolaegghead

I'm thinking about getting this.  I've been looking at them for a long time.

https://neje.shop/collections/all-products/products/neje-master-2-max-460-x-770-mm-professional-laser-engraving-machine-laser-cutter-lightburn-bluetooth-app-control

Has this nice laser.  With air-assist, you can cut plywood and wood up to maybe half an inch (deeper but slow and quality suffers).

https://youtu.be/QrtGMzzSWDo

lkapigian

Botch said:

lkapigian said:
....ill hand seam a butt for this reason, 

What is "Hand seaming"?  (Urban dictionary didn't have  def, and I'm kinda glad it didn't)  

@Botch try the googlez for seam butchery

lkapigian

nolaegghead said:

Skin, cooked to tender, is very high in gelatin, which does explain the added mouth-feel/richness.   (collagen before cooking)

@nolaegghead , ill bring some made this way to Brisket Camp

Botch

lkapigian said:

Botch said:

lkapigian said:
....ill hand seam a butt for this reason, 

What is "Hand seaming"?  (Urban dictionary didn't have  def, and I'm kinda glad it didn't)  

@Botch try the googlez for seam butchery

:sigh:  

PigBeanUs

lkapigian said:

nolaegghead said:

Question I always had, maybe @lkapigian would know....

I see loin on sale all the time.  Almost no fat on it.  Seems to me that, since it's easy to cube lean loin for the grinder, doing the math and mixing, say, your fat with ninety something percent fat free loin would be a really easy way to quality control some sausage.  Question is, would the loin meat suffer quality in the sausage over, say, shoulder?  (Shoulder takes some work to separate the fat from meat, etc)

@nolaegghead ,I prefer it that way especially if you have access to good hard fat back..butts are great and produce excellent sausage, salami. But fat back IMO is supetior to intramuscular ( sp) fat and you don't have to deal with the sinewy connective stuff....ill hand seam a butt for this reason, but lean meat plus hard fat = good results 

Fat back doesn’t melt when you cook a sausage. 

It’s used when you want whole chunks of fat to appear in the final, cooked, sausage, to add texture and flavor. 

But you still want fat that melts, too. 

You can’t just use fatback to make up the entirety of the fat ratio

Well. Correction: you CAN use fat back entirely, but it won’t act the way fat has been used in sausage for a few thousand years or so (recorded) 

PigBeanUs

The muscle in butt has more flavor than the loin. 

You can use loin, but there’s a reason some prefer dark meat over white. 

lkapigian

PigBeanUs said:

lkapigian said:

nolaegghead said:

Question I always had, maybe @lkapigian would know....

I see loin on sale all the time.  Almost no fat on it.  Seems to me that, since it's easy to cube lean loin for the grinder, doing the math and mixing, say, your fat with ninety something percent fat free loin would be a really easy way to quality control some sausage.  Question is, would the loin meat suffer quality in the sausage over, say, shoulder?  (Shoulder takes some work to separate the fat from meat, etc)

@nolaegghead ,I prefer it that way especially if you have access to good hard fat back..butts are great and produce excellent sausage, salami. But fat back IMO is supetior to intramuscular ( sp) fat and you don't have to deal with the sinewy connective stuff....ill hand seam a butt for this reason, but lean meat plus hard fat = good results 

Fat back doesn’t melt when you cook a sausage. 

It’s used when you want whole chunks of fat to appear in the final, cooked, sausage, to add texture and flavor. 

But you still want fat that melts, too. 

You can’t just use fatback to make up the entirety of the fat ratio

Well. Correction: you CAN use fat back entirely, but it won’t act the way fat has been used in sausage for a few thousand years or so (recorded) 

I definitely use it fir particle definition in my smoked sausage and fermented sausage however, for me, I have never had a chunk of unrendered back fat in my cooked sausage .....no wrong way for sure, and butts are easier as they are mostly the right ratio...my preference on lean would be from the picnic vs loin but I've done both...as long as your making it fresh, there is no wrong way and plenth to learn from however everyone else does it

Eoin

nolaegghead said:

I'm thinking about getting this.  I've been looking at them for a long time.

https://neje.shop/collections/all-products/products/neje-master-2-max-460-x-770-mm-professional-laser-engraving-machine-laser-cutter-lightburn-bluetooth-app-control

Has this nice laser.  With air-assist, you can cut plywood and wood up to maybe half an inch (deeper but slow and quality suffers).

https://youtu.be/QrtGMzzSWDo

Home laser cutter - very cool. 

SonVolt

 OttoWilde knock-off...  for $150 I couldn't pass it up.

https://www.menards.com/main/outdoors/grills-outdoor-cooking/tabletop-portable-grills/caveman-tabletop-steak-cooker/mamnr19025cg/p-1569306632883.htm

nolaegghead

SonVolt said:

 OttoWilde knock-off...  for $150 I couldn't pass it up.

https://www.menards.com/main/outdoors/grills-outdoor-cooking/tabletop-portable-grills/caveman-tabletop-steak-cooker/mamnr19025cg/p-1569306632883.htm

Damn you.  I'm in for one.

SonVolt

Haha. Impulse buys FTW.

I'm trying to find how wide the opening is to make sure it will accommodate a T-bone, but not having much luck. 

nolaegghead

SonVolt said:

Haha. Impulse buys FTW.

I'm trying to find how wide the opening is to make sure it will accommodate a T-bone, but not having much luck. 

you could switch to veal...

lkapigian

SonVolt said:

Haha. Impulse buys FTW.

I'm trying to find how wide the opening is to make sure it will accommodate a T-bone, but not having much luck. 

overall is 16.5-in x 8.6-in x 15.7-in l/w/h

nolaegghead

So probably 7-7.5 x 12"

SonVolt

https://www.pizzamaking.com/forum/index.php?topic=70220.msg675151#msg675151

nolaegghead

6x10"  That's fine. 

SonVolt

Yeah, looks like the guide rails only interfere if you're using the middle positions. I'm betting I only use the Top & Bottom. 

lkapigian

LOL, got to love California

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lousubcap

@lkapigian- Wonder what the change was that triggered the alert?  Just need more and bigger warning labels on everything.  
Must be covid vaccine related.