Phosphate- secret weapon

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browneyesvictim

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Aug 16, 2016
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Riding on the heals of others... @daveomak , chopsaw chopsaw ., and others I'm playing around with phosphates. Used as a moisture retainer I thought I would try elevating up a round roast. Now, round is notoriously a difficult "shoe leather" kind of cut. So this theoretically would be a great candidate... here is my experience.

This one had a pretty good sized bone in it making it difficult to slice thin.so I deboned it and tried to tie it up with butcher twine before injecting. After deboning and trim I was left with 3 lbs and a very loose roast and the twine wasn't going to hold it together like I wanted. So I just stiffed it in a mesh bag.

I measured out the phosphate and made up beef broth injection for 10% solution and injected. Went back in the fridge to rest. Stand by for the follow up and results.

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Watching this also. I used it in my big hams. Want to try poultry.
 
I've certainly heard a lot about it, but never used any.
Will be interested to see how your roast comes out.
BTW, you can SV a round roast & have it fork tender without any additives!
Al
 
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Very nice. Can’t wait to see the final product. Although he lacked the skills to expertly command his backyard grill, Clark Griswold’s contribution in developing food additives should be commended.
 
I've been using B&P #414 in sticks and sausage for years. Great stuff!!! I've never thought about using it in an injection (guess I've lead a sheltered life), but it makes sense. This will indeed be interesting to follow as well as some of the other suggestions made here.

And for any concerns about phosphates being "chemicals"... Phosphates are not a synthetic or man made compound and occur in nature in a lot of the foods you eat already. This is just that substance (or substances as they are usually a blend) extracted into a pure form for controllable and measurable use in a specific purpose.
 
that appears to be the heal end of a full round.
That indeed would be a great thing if you can make it tender and moist.
that particular piece of meat is notorious for being tough and dry if cooked incorrectly (Like my Mom would do it... dry, open, and in a 375F oven! Can you say Steel Belted Radial Tough???)

I LOVE those cuts when someone else does them right, as the FLAVOUR is amazing! And if moist and tender??? Wow! I can eat a LOT of it with gravy and rice!

I wonder if you could cold smoke for two hours THEN SV? best of both worlds??
 
That is very interesting, When we butcher our stuff the rounds usually go to cutlets, jerky or ground. So I will be watching this for sure..
 
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Here is the turkey for experiment #2. Guess what is already in the "enhanced" formula? Yup. Sodium Phosphate!
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I'm not sure I have ever seen a turkey up here "Enhanced" except the "ButterBall" brands that have grease injected into them....

I will have to look now, real close!
 
12# turkey injected with salt sugar STPP and cure #1 in Apple juice and slaughterhouse poultry injection seasoning.
I opted to only inject instead of brine.
Stuffed I a large zip lock bag and will be a 2 week wait in the fridge.
 

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Riding on the heals of others... @daveomak , chopsaw chopsaw ., and others I'm playing around with phosphates. Used as a moisture retainer I thought I would try elevating up a round roast. Now, round is notoriously a difficult "shoe leather" kind of cut. So this theoretically would be a great candidate... here is my experience.

This one had a pretty good sized bone in it making it difficult to slice thin.so I deboned it and tried to tie it up with butcher twine before injecting. After deboning and trim I was left with 3 lbs and a very loose roast and the twine wasn't going to hold it together like I wanted. So I just stiffed it in a mesh bag.

I measured out the phosphate and made up beef broth injection for 10% solution and injected. Went back in the fridge to rest. Stand by for the follow up and results.

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What happened to the roast? Did I miss it somehow or is it still resting with the injection?
 
Got the roast in now. 2 rows of pitmasters choice pellets. MES at 225' for a couple hours then will pan and braise in stock. I hope the nylon bag doesn't melt!
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I hope it doesn't melt either...lol. I'm always worried about materials melting or offgassing. Cooking utensils are sometimes made from nylon, so hopefully it's the same type of nylon and it'll be ok.
 
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