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vanishing meat

 
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olliedog
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Joined: 14 Jul 2007
Posts: 46

PostPosted: Fri Aug 06 10 7:15 pm    Post subject: vanishing meat Reply with quote

i made beef sticks yesterday. they are great but.....
i started with 2 pounds of very lean meat and ended up with just over one pound of finished product. there was absolutely no grease in the pan under the racks so i cant figure out why i had such a loss of product. is this typical?
i baked them at 185 degrees til internal temp of 170. (i like them on the dry side) like i said, they are delicious but i didnt expect that much loss.
olliedog
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patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Fri Aug 06 10 11:23 pm    Post subject: Reply with quote

You would be surprised how much water is in meat.....
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Fri Aug 13 10 4:37 am    Post subject: Reply with quote

If you try a different temperature, you would realize less shrinkage.

But if you like them dry, you will still lose at least 50% of your weight.

My smoking schedule is 2-hours at 100 degrees, no smoke. This dries the casings and lets them accept smoke.

Then 2 hours at 120, with smoke, then 2 hours at 140, then bump my temps up to 160 until an internal of 152 is met.

This will keep the fat from rendering out, and lessen moisture loss too
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