64 lines
3.7 KiB
Markdown
64 lines
3.7 KiB
Markdown
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categories = ["food"]
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date = 2024-07-13T18:16:10Z
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description = ""
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draft = false
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slug = "meat-emulsions"
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title = "🥩 Meat Emulsions - Gyros & Cheesesteaks"
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author = "nicholas"
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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.
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## Why would I do such a thing?
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* **I like it**
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* 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.
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* **No Local Source**
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* I would happily buy if I could find it locally and the price was right.
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* **Cost**
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* 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).
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* **Uniformity of Taste & Texture**
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* 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.
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* **Handling, Storage & Other Conveniences**
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* 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.
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## Resources
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*Home Production of Quality Meats and Sausages* – this book was a useful reference for typical usage amounts for various seasonings, spices, and other additions.
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{{< image
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src="images/home-production-of-quality-meats-and-sausages.jpg"
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caption="Home Production of Quality Meats and Sausages" >}}
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## The Process
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The process for any kind of gyro-like meat is the same.
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* Weigh out portion of meat
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* Using a food processor, shred enough ice for the recipe
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* Weigh and freeze the fat of choice (pork, beef, vegetable shortening, etc)
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* Weigh out specified amount of water ice and reserve in freezer
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* Mix together salt and dry seasonings
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* Add mixture to meat and mix thoroughly, by hand
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* Chill meat for 1 hr.
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* Add the meat to a food processor
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* Add bits of frozen fat to mixer
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* Mix
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* Periodically add shaved ice as the temperature climbs no higher than ~50 F
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## Results
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### Gyro Meat
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This is my favorite.
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{{< image
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src="images/meat-cone-deli-container.JPG"
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caption="Meat cylinder in deli container" >}}
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{{< image
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src="images/meat-cone.JPG"
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caption="Meat cone on cutting board" >}}
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{{< image
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src="images/gyro-meat-raw.JPG"
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caption="Uncooked gyro meat strips" >}}
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{{< image
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src="images/gyro-meat-cooked.JPG"
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caption="Cooked gyro meat strips" >}}
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### "Philly" Cheese steak
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