+++
categories = ["food"]
date = 2024-07-13T18:16:10Z
description = ""
draft = false
slug = "meat-emulsions"
title = "🥩 Meat Emulsions - Gyros & Cheesesteaks"
author = "nicholas"
+++

A meat emulsion is just a mixture of ground meat (in my case, mostly beef and lamb) combined with ice water, fat, and other mystery ingredients which I cover later, which form a homogeneous "emulsified" mixture. These are the same properties of many processed meat products like sausage, hot dogs, and salami. Technically, or in other contexts, an emulsion describes a stable mixture of two liquids that normally do not mix. Whether the meat mixtures I describe above ought to be considered emulsions is apparently controversial but I am not interested in this trivia. I will refer to the mixture as an emulsion.
  
## Why would I do such a thing?
 * **I like it**
   * This is perhaps the biggest and definitely the best reason to emulsify meats. It is bothersome to attempt to put to words where the satisfaction comes from, or why, so I will not do it. I simply find the process and results enjoyable.
 * **No Local Source**
   * I would happily buy if I could find it locally and the price was right.
 * **Cost**
   * The second best answer is the eye popping results of the cost calculations, for arguably a superior product. It is costlier by a factor of, according to my roughest calculations, something like 3 to produce an "equivalent" product to Philly steak (thinly sliced cuts of top round or rib-eye – ~8 and ~15 USD / lb., respectively).
 * **Uniformity of Taste & Texture**
   * The even distribution of seasonings, spices, fats, salts, and sugar throughout the meat mixture create unbeatable texture and flavor. Binders such as bread crumbs and milk powder help create a tender, fatty, juicy, smooth, rich piece of meat that nature alone could not hope to replicate in animal muscle.
 * **Handling, Storage & Other Conveniences**
   * I form the meat into cylinders (pressing into a 32 oz. deli container) and freeze them. Freezing gives them a functionally infinite shelf life. To prepare the meat, I need only slightly thaw the surface of the meat for ~5 minutes (freezer is ~14 F) before I am able to effortlessly slice off thin vertical strips. Afterward, the cylinder goes straight back into the freezer, completing the process which can safely be repeated infinitely. I pan fry or broil them for crispy edges and caramelized crusts.

## Resources
*Home Production of Quality Meats and Sausages* – this book was a useful reference for typical usage amounts for various seasonings, spices, and other additions.

{{< image 
    src="images/home-production-of-quality-meats-and-sausages.jpg" 
    caption="Home Production of Quality Meats and Sausages" >}}

## The Process
The process for any kind of gyro-like meat is the same.
 * Weigh out portion of meat
 * Using a food processor, shred enough ice for the recipe
 * Weigh and freeze the fat of choice (pork, beef, vegetable shortening, etc)
 * Weigh out specified amount of water ice and reserve in freezer
 * Mix together salt and dry seasonings
 * Add mixture to meat and mix thoroughly, by hand
 * Chill meat for 1 hr.
 * Add the meat to a food processor
 * Add bits of frozen fat to mixer
 * Mix
 * Periodically add shaved ice as the temperature climbs no higher than ~50 F

## Results

### Gyro Meat
This is my favorite.
{{< image 
    src="images/meat-cone-deli-container.JPG" 
    caption="Meat cylinder in deli container" >}}
{{< image 
    src="images/meat-cone.JPG" 
    caption="Meat cone on cutting board" >}}
{{< image 
    src="images/gyro-meat-raw.JPG" 
    caption="Uncooked gyro meat strips" >}}
{{< image 
    src="images/gyro-meat-cooked.JPG" 
    caption="Cooked gyro meat strips" >}}

### "Philly" Cheese steak