Announcement

Collapse
No announcement yet.

Preservatives/anti-oxidants

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Preservatives/anti-oxidants

    I had made a batch of beef a while back and sent a guy a pack of it...he said he had it 3 days in a bag on the counter and it started to mold. Just the white stuff.. could have wiped it with a vinegar wet paper towel, but he’s clueless and tossed it. Sigh.

    Well..anyway..this got me to thinking. Scary eh?

    Did a little poking around... I had in the past sometimes used sodium benzoate, a pretty popular preservative/anti-fungal..as well as an AWESOME fuel in a whistle rocket composition..;{). But since I no longer participate in..ahem..that hobby.. looked into potassium sorbate and good old ascorbic acid/Vit C. The ascorbic is a potent anti-oxidant/rancidity preventer...

    Gonna use my jerky product on some beef and do a little testing. Might even change my formula to include some of these products.

    I’ll update when data become available.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Looking forward to your results.
    Question, was the moldy meat a little moist when you shipped it?
    sigpic

    Comment


    • #3
      Originally posted by DanMcG View Post
      Looking forward to your results.
      Question, was the moldy meat a little moist when you shipped it?
      It was a TAD moist... nothing I was worried about really. And of course I have no idea what kind of environment he had it sitting in.

      It just bugs me tho. If I can improve shelf life under most conditions with pretty harmless stuff like this, it’s a win/win to me.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

      Comment


      • #4
        Some data going in:

        8 pounds jerky sliced. Using 2 cups liquid, half water half red wine.
        Ascorbic acid...calls for .2 OZ/25 lbs..breaks down to 1.8 grams/8 pounds
        P.S. calls for a 2.5% solution in 2 cups of liquid that comes to 11 grams...by weight.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          Sounds like a Great plan, Rich.

          It wasn't very long ago that I didn't know enough to do anything but toss it myself.


          You da Man, Rich!!

          Bear
          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


          Mom & 4 Cub litter---Potter County, PA:

          Comment


          • #6
            Originally posted by Richtee View Post
            P.B. calls for a 2.5% solution in 2 cups of liquid that comes to 11 grams...by weight.
            P.B. ....Peanut butter?

            I don't know your recipe but any chance you know the % salt? Maybe you could up the salt and sugar levels to lower the water activity?
            sigpic

            Comment


            • #7
              Originally posted by DanMcG View Post
              P.B. ....Peanut butter?

              I don't know your recipe but any chance you know the % salt? Maybe you could up the salt and sugar levels to lower the water activity?
              oops..LOL..PS potassium sorbate. Yeah Pb would be bad, but I could just use Flint’s water for that.

              I’m around 19% salt I believe. Don’t really wanna go too much more.

              I have not really had an issue with this to this point. For all I know he had the stuff sitting next to a toaster oven steaming it

              I’m mostly curious on the effects and just how good these additives are.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

              Comment


              • #8
                I've been pondering the same thing but different. When I mentioned to the kid I was making jerky, he said "make mine moist"
                How do ya make a dried meat product safe, moist, and shelf stable?
                sigpic

                Comment


                • #9
                  My best advice would be to ship the jerky to Tulsa for "storage". I won't last long enough to mold around here.
                  sigpic

                  Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

                  Comment


                  • #10
                    OK update...

                    After 2 weeks plus hanging out on the counter 3 kinda moist samples...
                    1) sealed baggie air included
                    2) sealed baggie little air included
                    3) open bag folded

                    No mold of ANY sort has appeared. The open bag had dried out quite a bit. All 3 are still edible. Notice less flavor, but NO rancidity.

                    Looks like I’ll be using these additives in the future.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                    Comment


                    • #11
                      Originally posted by DanMcG View Post
                      How do ya make a dried meat product safe, moist, and shelf stable?
                      You can vac seal it and SV the package 145° for an hour..effectively pasteurizing it. Do small amounts.. to be consumed within a day and chilled after opening. And use preservatives...of course
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                      Comment


                      • #12
                        Originally posted by Richtee View Post
                        OK update...

                        After 2 weeks plus hanging out on the counter 3 kinda moist samples...
                        1) sealed baggie air included
                        2) sealed baggie little air included
                        3) open bag folded

                        No mold of ANY sort has appeared. The open bag had dried out quite a bit. All 3 are still edible. Notice less flavor, but NO rancidity.

                        Looks like I’ll be using these additives in the future.
                        I just make mine so damn hot they can't tell when it's rancid.....
                        Don..

                        2 of me best buds ever! R.I.P guys
                        ______________________________
                        sigpic

                        Comment


                        • #13
                          Originally posted by merrell View Post
                          I just make mine so damn hot they can't tell when it's rancid.....
                          Shit..wish id’a thought of that...damn.
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment

                          Working...
                          X