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  1. agcrock2005

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    What kind of bag are you using to equalize after the sous vide process? And, you're getting your sticks to 150 internal with only one hour of cook? Fat doesn't render out doing that? Thanks for all the information on this thread.
  2. agcrock2005

    First attempt making sausage

    I don't see any reason to waste a beer in your links. I use heavy whipping cream rather than water in my linked sausages. I find it helps with the protein extraction.
  3. agcrock2005

    First attempt making sausage

    That's definitely a lot to bite off at one time, especially for your first go, but I'm sure you'll have a blast!
  4. agcrock2005

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    I love the thread. I'm very much hopeful the drying chamber isn't necessary either! Look forward to your continued practice until it's perfected! Save me some time and money maybe. Ha.
  5. agcrock2005

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    This is getting VERY complicated! I love your intensity! You went all in on snack sticks, and I bet they're freakin phenomenal.
  6. agcrock2005

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    I can't wait until you figure this out! I've just settled on hanging for 3-4 days at room temp and have liked the results, but you may have be trying some new tests after this one's over with! Great thread.
  7. agcrock2005

    Injecting Ribs?

    I wanted to prove you wrong so badly! I'm wrong...studies I'm finding show less than 10%. I do prefer it over injecting though because it seems to penetrate more evenly in the meat and doesn't leave any discoloration. Both can have awesome results though.
  8. agcrock2005

    Remote temp probe brisket fail...again.

    After seeing this additional information, I think you didn't rest long enough to get the carryover cook to get the meat tender. I've found that the faster you get to your target internal temp, the longer the rest needs to be because of how tough the meat naturally is. The fats need time to...
  9. agcrock2005

    Injecting Ribs?

    I'll try to find it sometime but one of my many bbq follows on YouTube did an experiment with some poultry (chicken breast maybe) where they measured the weight of the protein before injecting/brining and then after and the brined piece of meat gained 30% weight compared some the injection which...
  10. agcrock2005

    Aloha all,

    Hello and welcome from another Newbie in Texas!
  11. agcrock2005

    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    I haven't read through all of the responses, but I would just finish the brisket/butt the night before and put in holding oven at 140 until you want to cut it the next day. I've held briskets for a couple days at 140 and they're perfect every time. Just make sure when you pull from the smoker...
  12. agcrock2005

    Remote temp probe brisket fail...again.

    I've never bought just the point before, but I have separated a lot of briskets into point and flat for cooks. Any chance you put the probe into a pocket of fat? Presumably the temp in the rendering fat would be hotter than the meat, making you think you hit your number while the meat was not...
  13. agcrock2005

    Somebody To Double Check My Numbers

    Crazy how many ways you can do it. I just do 15/25 = .6 (60%). .6 X 2 = 1.2 lbs X 16 oz = 19.2 oz.
  14. agcrock2005

    Formulating a pineapple smoke sausage recipe....

    So made the pineapple pork sausage, smoked it successfully without any bromelain disasters, flavor was great, had snap...BUT I don't like the texture compared to all of my other sausages where I use NFDM. It's a little more crumbly than my others. I mixed the hell out of it by hand but never...
  15. agcrock2005

    Formulating a pineapple smoke sausage recipe....

    Will let you know in a few hours. They're on the smoker now doing Eric's cook schedule. Hope they make it!
  16. agcrock2005

    Formulating a pineapple smoke sausage recipe....

    I'm getting nervous now because I just read dehydrated pineapples have bromelain as well. Anything I should do to deactivate it before stuffing into sausage? I'm mixing, stuffing and smoking today. I'm thinking I will vac seal the pineapple and drop in boiling water for a few minutes to get...
  17. agcrock2005

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    Nice! That mixture looks much more like mine when I'm ready to stuff.
  18. agcrock2005

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    I think the reason you're not getting the protein extraction needed is because there's too much liquid in your mix. Your top picture shows the meat looking pretty wet. What percentage liquid do you use? I use 5-7% liquid to my total meat weight for reference when doing sticks. Sausages I do 10%.
  19. agcrock2005

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    Yes. It should be pretty hard to get off of your hands. At least in my experience, that's what I aim for. Very sticky when I move from mixing to stuffing.
  20. agcrock2005

    Formulating a pineapple smoke sausage recipe....

    Thanks. Anything you would change in your recipe if you were adding dehydrated pineapples instead of canned? For example, I use NFDM for my binder in all of my sausages. I was going to continue that for this sausage. Is that a mistake? Normally use heavy whipping cream as well for my...
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