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Oooops.. Almost forgot..

Posted By: Joe Ames
Date: Sunday, December 23, 2001 at 2:46 p.m.

In Response To: Way to go ! :-) (Joe Ames)

Jack,

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. ;-)

Joe

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Messages In This Thread

pumping venison
Jack Rauenhorst -- Sunday, December 2, 2001 at 6:00 p.m.
Different strokes... ;-)
Joe Ames -- Sunday, December 2, 2001 at 6:30 p.m.
Re: Different strokes... ;-)
Jack Rauenhorst -- Tuesday, December 4, 2001 at 10:28 a.m.
Re: Different strokes... ;-)
Joe Ames -- Tuesday, December 4, 2001 at 11:10 a.m.
Strokin\';'/
Jack Rauenhorst -- Sunday, December 23, 2001 at 1:54 p.m.
Way to go ! :-)
Joe Ames -- Sunday, December 23, 2001 at 2:35 p.m.
Oooops.. Almost forgot..
Joe Ames -- Sunday, December 23, 2001 at 2:46 p.m.

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