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Post by patience on Dec 3, 2008 21:56:03 GMT -5
Is the collagen necessarily the same for each animal? I have noticed the plateaus differ in my summer sausage which is the same diameter, but with different ratios of pork/venison/beef. I know large pieces seem to make plateaus more lengthy, but will a different "breed" of meat level off at different temps? In my sausage experiments it seems to, but I have no controls to account for each and every variable. Any thoughts or experience?
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Post by BBQ Butcher on Dec 4, 2008 5:02:17 GMT -5
Is the collagen necessarily the same for each animal? I have noticed the plateaus differ in my summer sausage which is the same diameter, but with different ratios of pork/venison/beef. I know large pieces seem to make plateaus more lengthy, but will a different "breed" of meat level off at different temps? In my sausage experiments it seems to, but I have no controls to account for each and every variable. Any thoughts or experience? This is beyond any scientific knowledge that I possess, however I do have a couple thoughts. I would have to say that the collagen density varies in the same animal, whether it is beef or pork. I'm not familiar with smoking sausage, but I am very familiar with smoking Beef Briskets and Pork Shoulders. In both of the above, I have experienced the plateau beginning at 150°, 170° and varying temps in between. At all of these temps, the plateau can last any where from one hour to three hours (a few times more!) before the internal temperature starts to rise again. Conclusion: not every piece of meat is the same as the one before it. Again, not scientific, but I do believe that the more flexible the meat is, the shorter plateau during smoking. As far as your sausage, some factors might have to do with the grind you are using.....fine, medium coarse? The finer the meat is ground, I would think the plateau would be shorter. Also, if the meat is ground while almost frozen, you will end up with a better quality and even product. Hope this helps or at least makes sense? Steve
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