Fat extraction for GB Jerky
Posted: Mon Feb 04, 2013 06:10
Fat extraction for GB Jerky
I showed this system on another forum but I thought your guys would be interested in the process. I received 15 pounds of high fat meat patties from my brother-in-law. It had way too much fat, probably 20+%. I tried a fat extraction technique I learned on the food tech channel. I added 1/2 cup of white vinegar to the 15 pounds and gave it a good mixing in my 5 gallon mixer. Then I put into the mixing tub and swished it around. The fat stuck to the tub and not the meat. I just made sure that I did not scrape the tub with my fingers while moving the meat around.
this is what the meat looked like before I started.
After mixing I then started swishing and rolling it around in the tub. Notice the fat sticking and not much of the meat.
I then took a spatula and started scraping off the fat. I did this about three times. All the time the ground meat is looking darker.
Just the fat stuck to the tote and not the meat. I collected 2 1/2 pounds of fat counting the fat that was stuck to my gloves. I figure I removed over 3 pounds of fat.
After I removed the fat I then added the spice and the cure and headed back to the mixing bucket. I pulled even more fat off the bucket when this process was done.
I used 3.3oz of Soy Vay Veri Veri Teriyaki per pound of meat and 3 tbs of crushed red pepper. and 17.01 grams of cure # 1
All mixed and ready to make sticks out of. As usual it started to turn brown after the cure was added.
Here is a video of the rolling and stick making process. I have stainless sheets that fit between the jerky board spacers.
http://s943.photobucket.com/albums/ad27 ... dvideo.mp4
Here is also a couple of stills.
After a day in the fridge I headed for the smoker. Only because I had too much to do to take time to smoke it.
Here it is going to the smoker.
after the smoker for about 4 hours I placed it into the dehydrator and it spent about 24 hours in there and the wrapped and ready for the freezer.
test for leathery texture.
ready for freezer
Thanks for watching.
I showed this system on another forum but I thought your guys would be interested in the process. I received 15 pounds of high fat meat patties from my brother-in-law. It had way too much fat, probably 20+%. I tried a fat extraction technique I learned on the food tech channel. I added 1/2 cup of white vinegar to the 15 pounds and gave it a good mixing in my 5 gallon mixer. Then I put into the mixing tub and swished it around. The fat stuck to the tub and not the meat. I just made sure that I did not scrape the tub with my fingers while moving the meat around.
this is what the meat looked like before I started.
After mixing I then started swishing and rolling it around in the tub. Notice the fat sticking and not much of the meat.
I then took a spatula and started scraping off the fat. I did this about three times. All the time the ground meat is looking darker.
Just the fat stuck to the tote and not the meat. I collected 2 1/2 pounds of fat counting the fat that was stuck to my gloves. I figure I removed over 3 pounds of fat.
After I removed the fat I then added the spice and the cure and headed back to the mixing bucket. I pulled even more fat off the bucket when this process was done.
I used 3.3oz of Soy Vay Veri Veri Teriyaki per pound of meat and 3 tbs of crushed red pepper. and 17.01 grams of cure # 1
All mixed and ready to make sticks out of. As usual it started to turn brown after the cure was added.
Here is a video of the rolling and stick making process. I have stainless sheets that fit between the jerky board spacers.
http://s943.photobucket.com/albums/ad27 ... dvideo.mp4
Here is also a couple of stills.
After a day in the fridge I headed for the smoker. Only because I had too much to do to take time to smoke it.
Here it is going to the smoker.
after the smoker for about 4 hours I placed it into the dehydrator and it spent about 24 hours in there and the wrapped and ready for the freezer.
test for leathery texture.
ready for freezer
Thanks for watching.
I'm sure there's a heck of a lot of jerky makers out there who will be grateful for you sharing this knowledge!