Hot dogs

[SmokinEdge]

Interesting....I thought the cut off temp. was 55*F and any higher than this and you risk breaking the emulsion...

Marianski says the emulsion will break above 64* so best not to play to close to that number.

 

[SmokinEdge]

SmokinEdge
Just rereading your posts again because at 81 with Mild Cog. Imp. I usually miss a lot and can pick up on rereading multiple times.
You recommended

I think I may have confused myself, thinking the mix was after emulsifying the meat and then emulsifying after when you actually had stated to emulsify both separately and mix afterwards.
Now, I'm wondering about my decision and if there is any pro or con to doing it this way or my intended way to do the second emulsion AFTER mixing the fat in.
I guess I'm concerned that mixing both after both separately emulsified might not keep separation from happening but that may be just because I lack the knowledge about how the fat and meat work together in emulsions. I know that when I do something wrong, I for sure get water separation in poaching.

Sometimes typed communication doesn’t translate well.

If you are going to combine the fat with the emulsified meat in the stand mixer, then you would put the meat emulsion in first and mix with ice water. Getting the emulsion cold before adding the fat is key. Then once meat is between 36-38* add and incorporate the fat. This low temp helps the myosin extracted from the meat encapsulate the fat particles, and reduces your risk of fat smear which later results in fat out when cooked.

 

[rayjay]

Sometimes typed communication doesn’t translate well.

If you are going to combine the fat with the emulsified meat in the stand mixer, then you would put the meat emulsion in first and mix with ice water. Getting the emulsion cold before adding the fat is key. Then once meat is between 36-38* add and incorporate the fat. This low temp helps the myosin extracted from the meat encapsulate the fat particles, and reduces your risk of fat smear which later results in fat out when cooked.

Can't fault the typed words as I've been living with and battling this MCI now for 21 yrs since diagnosis.
However, thank you again for your reply and I'll be sure to start even lower as I've found the stand mixer warms the meat up faster than I like. I'll have to do it in batches anyway as the stand mixer only holds about 4 lbs at a time or it climbs above the top of the paddle.

 

[SmokinEdge]

However you mix it, just make sure to cool or mix ice water with the meat after the champion emulsification, then mix the separate fat. Folding the fat in by hand is fine and how I do it. If the meat doesn’t need more water then just place it in the freezer to cool before mixing, keep the fat cold too.

 

[rayjay]

It is nice to see words put into viewing. Starting in about 10 minutes.