Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Oooops.. Almost forgot..
Posted By: Joe Ames In Response To: Way to go ! :-) (Joe Ames)
Date: Sunday, December 23, 2001 at 2:46 p.m.
In Response To: Way to go ! :-) (Joe Ames)
To get a more "moist" finished product, you can do two things.
A method called "larding", Usually a tool called a "larding needle" is used, but you can improvise.. You can stab the meat in a number of places, while it's raw, and shove in some type of frozen fat, (freezing the fat and cut into thin strips may make it easier to get down the slits). The idea is to get a good amount of added fat distributed into the lean meat.
The other method would be to add Soy Protein Concentrate powder to the brine. Figure on getting about 1 to 2% (1 to 2 pounds per 100 pounds of meat)into the meat. This product will hold some of the natural juices in the meat as it cooks.
Getting there. ;-)
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.