3.7 KiB
+++ 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" >}}