Meat+Poultry - June 2020 - 54

TOOLS OF THE TRADE

When smoking meat,
barbecuers are looking
for the signature "pink
ring" that comes from
smoking meat just right.

MEAT+ POULTRY | 06.20 | www.meatpoultry.com

"You can have a hardwood smoke, like an
oak, hickory or mesquite; you can have hard
fruit wood, like apples or cherries; or you
can have a combination of these based on an
operator's preferences," Jordan said. "The
equipment can help the operator achieve the
color and taste they are looking for."

TRACKING DWELL TIME
Dwell time is critical for flavor and texture.
In terms of smoking and flavor development,
once the surface of the product dries out, the
product will no longer absorb smoke color or
flavor. Wimmer noted it is different in every
type of equipment, but determining when the
surface is dry is done by comparing surface
temperatures to wet bulb temperatures.
"Once the surface temperature pulls away
from the wet bulb temperature, the surface
of the product is dry," he said. "In terms
of texture, the key is to get to an internal
temperature of at least 195˚ F to solubilize the
collagen so your product is super tender."

MOISTURE MATTERS
Precise control over dry bulb temperature and
wet bulb temperature (humidity) will help
minimize shrink and make shrink consistent.
"Barbecue, whether its pork shoulder or
beef brisket, inherently has a ton of variation
in the size and composition of the individual
pieces, so precise temperature and humidity
control are critical to making great product day
in and day out," Wimmer said.
According to Jordan, controlling moisture
is of utmost importance and today's technology
plays an important role in how to manage
humidity inside the controlled oven.
"A lot of companies that have historically
produced quite large amounts of barbecue
on traditional style pits are looking to go to
a more scientific approach because as good
as those pits are and as well designed as they
are, their way of controlling humidity is to put
boiling water in there or some spray bars,"
he said. "With our sophisticated ovens and
air handling and humidity systems, it allows
us to mitigate atmospheric temperatures and
control humidity, which has a large impact on
controlling moisture loss of the product."
With science replacing art throughout the
cooking process, even experienced pitmasters
are impressed with the results.

Marlen International

54

which offers custom designed batch ovens,
controls and smoke generating equipment, noted
the key to making "pit" barbecue is all related to
the process and type of smoke you use.
"I'm not talking hickory versus mesquite or
anything like that. I'm talking about how the
smoke is made," he explained. "The key is to
have burning logs with open flame. Think of it
as cooking over an open fire when camping.
The flavor is full and robust and hard to
imitate at home."
The difference between a
smoldering wood chip and
a burning log, is that with
the burning log you have
incomplete combustion.
Therefore, a burning
log generates a
completely different
flavor profile when
compared to a
smoldering wood chip.
"A bonus to
the burning log and
incomplete combustion
is the formation of nitrogen
dioxide (NO2)," Wimmer said.
"This by-product is responsible for the
highly desirable 'pink ring' formation in pit
barbecue. The pink ring is created when NO2
is absorbed into the surface of the product and
reacts to produce nitrous acid."
Traditionally, when processors are
considering smoking options the choices
are either a liquid smoke application or a
natural smoke application. The former is a
liquid extract taken from charred wood that
has different carbonyl and phenol properties
depending on the smoke, which will affect the
color and the pungency of the taste.
"At a certain point in the cooking style, we
atomize that into the atmosphere of the oven, so
there's a cloud of liquid smoke in there and that
adheres itself to the surface of the product,"
Jordan said. "There are liquid smokes that give
you a very dark color and others that give you
a very light color and everything in between.
There are also liquid smokes that are designed
to provide an intense smoke flavor."
As for natural smokes, which use fuel such
as sawdust, redwood pellets or woodchips,
these are usually thought of around the
industry as a higher quality product.


http://www.meatpoultry.com

Meat+Poultry - June 2020

Table of Contents for the Digital Edition of Meat+Poultry - June 2020

Meat+Poultry - June 2020 - 1
Meat+Poultry - June 2020 - FC - 1
Meat+Poultry - June 2020 - FC - 2
Meat+Poultry - June 2020 - 1
Meat+Poultry - June 2020 - 2
Meat+Poultry - June 2020 - 3
Meat+Poultry - June 2020 - 4
Meat+Poultry - June 2020 - 5
Meat+Poultry - June 2020 - 6
Meat+Poultry - June 2020 - 7
Meat+Poultry - June 2020 - 8
Meat+Poultry - June 2020 - 9
Meat+Poultry - June 2020 - 10
Meat+Poultry - June 2020 - 11
Meat+Poultry - June 2020 - 12
Meat+Poultry - June 2020 - 13
Meat+Poultry - June 2020 - 14
Meat+Poultry - June 2020 - 15
Meat+Poultry - June 2020 - 16
Meat+Poultry - June 2020 - 17
Meat+Poultry - June 2020 - 18
Meat+Poultry - June 2020 - VDG - 1
Meat+Poultry - June 2020 - VDG - 2
Meat+Poultry - June 2020 - 19
Meat+Poultry - June 2020 - 20
Meat+Poultry - June 2020 - 21
Meat+Poultry - June 2020 - 22
Meat+Poultry - June 2020 - 23
Meat+Poultry - June 2020 - 24
Meat+Poultry - June 2020 - 25
Meat+Poultry - June 2020 - 26
Meat+Poultry - June 2020 - 27
Meat+Poultry - June 2020 - 28
Meat+Poultry - June 2020 - 29
Meat+Poultry - June 2020 - 30
Meat+Poultry - June 2020 - 31
Meat+Poultry - June 2020 - 32
Meat+Poultry - June 2020 - 33
Meat+Poultry - June 2020 - 34
Meat+Poultry - June 2020 - 35
Meat+Poultry - June 2020 - 36
Meat+Poultry - June 2020 - 37
Meat+Poultry - June 2020 - 38
Meat+Poultry - June 2020 - 39
Meat+Poultry - June 2020 - 40
Meat+Poultry - June 2020 - 41
Meat+Poultry - June 2020 - 42
Meat+Poultry - June 2020 - 43
Meat+Poultry - June 2020 - 44
Meat+Poultry - June 2020 - 45
Meat+Poultry - June 2020 - 46
Meat+Poultry - June 2020 - 47
Meat+Poultry - June 2020 - 48
Meat+Poultry - June 2020 - 49
Meat+Poultry - June 2020 - 50
Meat+Poultry - June 2020 - 51
Meat+Poultry - June 2020 - 52
Meat+Poultry - June 2020 - 53
Meat+Poultry - June 2020 - 54
Meat+Poultry - June 2020 - 55
Meat+Poultry - June 2020 - 56
Meat+Poultry - June 2020 - 57
Meat+Poultry - June 2020 - 58
Meat+Poultry - June 2020 - 59
Meat+Poultry - June 2020 - 60
Meat+Poultry - June 2020 - 61
Meat+Poultry - June 2020 - 62
Meat+Poultry - June 2020 - 63
Meat+Poultry - June 2020 - 64
Meat+Poultry - June 2020 - 65
Meat+Poultry - June 2020 - 66
Meat+Poultry - June 2020 - 67
Meat+Poultry - June 2020 - 68
Meat+Poultry - June 2020 - 69
Meat+Poultry - June 2020 - 70
Meat+Poultry - June 2020 - 71
Meat+Poultry - June 2020 - 72
Meat+Poultry - June 2020 - 73
Meat+Poultry - June 2020 - 74
Meat+Poultry - June 2020 - 75
Meat+Poultry - June 2020 - 76
Meat+Poultry - June 2020 - 77
Meat+Poultry - June 2020 - 78
Meat+Poultry - June 2020 - 79
Meat+Poultry - June 2020 - 80
Meat+Poultry - June 2020 - 81
Meat+Poultry - June 2020 - 82
Meat+Poultry - June 2020 - 83
Meat+Poultry - June 2020 - 84
Meat+Poultry - June 2020 - 85
Meat+Poultry - June 2020 - 86
Meat+Poultry - June 2020 - 87
Meat+Poultry - June 2020 - 88
Meat+Poultry - June 2020 - 89
Meat+Poultry - June 2020 - 90
Meat+Poultry - June 2020 - 91
Meat+Poultry - June 2020 - 92
Meat+Poultry - June 2020 - 93
Meat+Poultry - June 2020 - 94
Meat+Poultry - June 2020 - 95
Meat+Poultry - June 2020 - 96
Meat+Poultry - June 2020 - 97
Meat+Poultry - June 2020 - 98
Meat+Poultry - June 2020 - 99
Meat+Poultry - June 2020 - 100
http://digital.meatpoultry.com/sosland/mp/2020_07_01
http://digital.meatpoultry.com/sosland/mp/2020_06_01
http://digital.meatpoultry.com/sosland/mp/2020_05_01
http://digital.meatpoultry.com/sosland/mp/2020_04_01
http://digital.meatpoultry.com/sosland/mp/2020_03_01
http://digital.meatpoultry.com/sosland/mp/2020_02_01
http://digital.meatpoultry.com/sosland/mp/2020_01_01
http://digital.meatpoultry.com/sosland/mp/2019_12_01
http://digital.meatpoultry.com/sosland/mp/2019_11_01
http://digital.meatpoultry.com/sosland/mp/2019_10_01
http://digital.meatpoultry.com/sosland/mp/2019_09_01
http://digital.meatpoultry.com/sosland/mp/2019_08_01
http://digital.meatpoultry.com/sosland/mp/2019_07_11
http://digital.meatpoultry.com/sosland/mp/2019_06_01
http://digital.meatpoultry.com/sosland/mp/2019_05_01
http://digital.meatpoultry.com/sosland/mp/2019_04_01
http://digital.meatpoultry.com/sosland/mp/2019_03_01
http://digital.meatpoultry.com/sosland/mp/2019_02_01
http://digital.meatpoultry.com/sosland/mp/2019_01_01
http://digital.meatpoultry.com/sosland/mp/2018_12_01
http://digital.meatpoultry.com/sosland/mp/2018_11_01
http://digital.meatpoultry.com/sosland/mp/2018_10_01
http://digital.meatpoultry.com/sosland/mp/2018_09_01
http://digital.meatpoultry.com/sosland/mp/2018_08_01
http://digital.meatpoultry.com/sosland/mp/2018_07_01
http://digital.meatpoultry.com/sosland/mp/2018_06_01
http://digital.meatpoultry.com/sosland/mp/2018_05_01
http://digital.meatpoultry.com/sosland/mp/2018_04_01
http://digital.meatpoultry.com/sosland/mp/2018_03_01
https://www.nxtbook.com/sosland/mp/2018_02_01
https://www.nxtbook.com/sosland/mp/2018_01_01
https://www.nxtbook.com/sosland/mp/2017_12_01
https://www.nxtbook.com/sosland/mp/2017_11_01
https://www.nxtbook.com/sosland/mp/2017_10_01
https://www.nxtbook.com/sosland/mp/2017_09_01
https://www.nxtbook.com/sosland/mp/2017_08_01
https://www.nxtbook.com/sosland/mp/2017_07_01
https://www.nxtbook.com/sosland/mp/2017_06_01
https://www.nxtbook.com/sosland/mp/2017_05_01
https://www.nxtbook.com/sosland/mp/2017_04_01
https://www.nxtbook.com/sosland/mp/2017_03_01
https://www.nxtbook.com/sosland/mp/2017_02_01
https://www.nxtbook.com/sosland/mp/2017_01_01
https://www.nxtbook.com/sosland/mp/2016_12_01
https://www.nxtbook.com/sosland/mp/2016_11_01
https://www.nxtbook.com/sosland/mp/2016_10_01
https://www.nxtbook.com/sosland/mp/2016_09_01
https://www.nxtbook.com/sosland/mp/2016_08_01
https://www.nxtbook.com/sosland/mp/2016_07_01
https://www.nxtbook.com/sosland/mp/2016_06_01
https://www.nxtbook.com/sosland/mp/2016_05_01
https://www.nxtbook.com/sosland/mp/2016_04_01
https://www.nxtbook.com/sosland/mp/2016_03_01
https://www.nxtbook.com/sosland/mp/2016_02_01
https://www.nxtbook.com/sosland/mp/2016_01_01
https://www.nxtbook.com/sosland/mp/2015_12_01
https://www.nxtbook.com/sosland/mp/2015_11_01
https://www.nxtbook.com/sosland/mp/2015_10_01
https://www.nxtbook.com/sosland/mp/2015_09_01
https://www.nxtbook.com/sosland/mp/2015_08_01
https://www.nxtbook.com/sosland/mp/2015_07_01
https://www.nxtbook.com/sosland/mp/2015_06_01
https://www.nxtbook.com/sosland/mp/2015_05_01
https://www.nxtbook.com/sosland/mp/2015_04_01
https://www.nxtbook.com/sosland/mp/2015_03_01
https://www.nxtbook.com/sosland/mp/2015_02_01
https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
https://www.nxtbook.com/sosland/mp/2014_11_01
https://www.nxtbook.com/sosland/mp/2014_10_01
https://www.nxtbook.com/sosland/mp/2014_09_01
https://www.nxtbook.com/sosland/mp/2014_08_01
https://www.nxtbook.com/sosland/mp/2014_07_01
https://www.nxtbook.com/sosland/mp/2014_06_01
https://www.nxtbook.com/sosland/mp/2014_05_01
https://www.nxtbook.com/sosland/mp/2014_04_01
https://www.nxtbook.com/sosland/mp/2014_03_01
https://www.nxtbook.com/sosland/mp/2014_02_01
https://www.nxtbook.com/sosland/mp/2014_01_01
https://www.nxtbook.com/sosland/mp/2013_12_01
https://www.nxtbook.com/sosland/mp/2013_11_01
https://www.nxtbook.com/sosland/mp/2013_10_01
https://www.nxtbook.com/sosland/mp/2013_09_01
https://www.nxtbook.com/sosland/mp/2013_08_01
https://www.nxtbook.com/sosland/mp/2013_07_01
https://www.nxtbook.com/sosland/mp/2013_06_01
https://www.nxtbook.com/sosland/mp/2013_05_01
https://www.nxtbook.com/sosland/mp/2013_04_01
https://www.nxtbook.com/sosland/mp/2013_03_01
https://www.nxtbook.com/sosland/mp/2013_02_01
https://www.nxtbook.com/sosland/mp/2013_01_01
https://www.nxtbook.com/sosland/mp/2012_12_01
https://www.nxtbook.com/sosland/mp/2012_11_01
https://www.nxtbook.com/sosland/mp/2012_10_01
https://www.nxtbook.com/sosland/mp/2012_09_01
https://www.nxtbook.com/sosland/mp/2012_08_01
https://www.nxtbook.com/sosland/mp/2012_07_01
https://www.nxtbook.com/sosland/mp/2012_06_01
https://www.nxtbook.com/sosland/mp/2012_05_01
https://www.nxtbook.com/sosland/mp/2012_04_01
https://www.nxtbook.com/sosland/mp/2012_03_01
https://www.nxtbook.com/sosland/mp/2012_02_01
https://www.nxtbook.com/sosland/mp/2012_01_01
https://www.nxtbook.com/sosland/mp/2011_12_01
https://www.nxtbook.com/sosland/mp/2011_11_01
https://www.nxtbook.com/sosland/mp/2011_10_01
https://www.nxtbook.com/sosland/mp/2011_09_01
https://www.nxtbook.com/sosland/mp/2011_08_01
https://www.nxtbook.com/sosland/mp/2011_07_01
https://www.nxtbook.com/sosland/mp/2011_06_01
https://www.nxtbook.com/sosland/mp/2011_05_01
https://www.nxtbook.com/sosland/mp/2011_04_01
https://www.nxtbook.com/sosland/mp/2011_03_01
https://www.nxtbook.com/sosland/mp/2011_02_01
https://www.nxtbook.com/sosland/mp/2011_01_01
https://www.nxtbook.com/sosland/mp/2010_12_01
https://www.nxtbook.com/sosland/mp/2010_11_01
https://www.nxtbook.com/sosland/mp/2010_10_01
https://www.nxtbook.com/sosland/mp/2010_09_01
http://digital.meatpoultry.com/sosland/mp/2010_08_01
http://digital.meatpoultry.com/sosland/mp/2010_07_01
http://digital.meatpoultry.com/sosland/mp/2010_06_01
http://digital.meatpoultry.com/sosland/mp/2010_05_01
http://digital.meatpoultry.com/sosland/mp/2010_04_01
http://digital.meatpoultry.com/sosland/mp/2010_03_01
http://digital.meatpoultry.com/sosland/mp/2010_02_01
http://digital.meatpoultry.com/sosland/mp/2010_01_01
http://digital.meatpoultry.com/sosland/mp/2009_12_01
http://digital.meatpoultry.com/sosland/mp/2009_11_01
http://digital.meatpoultry.com/sosland/mp/2009_10_01
http://digital.meatpoultry.com/sosland/mp/2009_09_01
http://digital.meatpoultry.com/sosland/mp/2009_08_01
http://digital.meatpoultry.com/sosland/mp/2009_07_01
http://digital.meatpoultry.com/sosland/mp/2009_06_01
http://digital.meatpoultry.com/sosland/mp/2009_05_01
http://digital.meatpoultry.com/sosland/mp/2009_04_01
http://digital.meatpoultry.com/sosland/mp/2009_03_01
http://digital.meatpoultry.com/sosland/mp/2009_02_01
http://digital.meatpoultry.com/sosland/mp/2009_01_01
http://digital.meatpoultry.com/sosland/mp/2008_12_01
http://digital.meatpoultry.com/sosland/mp/2008_11_01
http://digital.meatpoultry.com/sosland/mp/2008_10_01
http://digital.meatpoultry.com/sosland/mp/2008_09_01
http://digital.meatpoultry.com/sosland/mp/2008_08_01
http://digital.meatpoultry.com/sosland/mp/2008_07_01
http://digital.meatpoultry.com/sosland/mp/2008_06_01
http://digital.meatpoultry.com/sosland/mp/2008_05_01
http://digital.meatpoultry.com/sosland/mp/2008_04_01
http://digital.meatpoultry.com/sosland/mp/2008_03_01
http://digital.meatpoultry.com/sosland/mp/2008_02_01
http://digital.meatpoultry.com/sosland/mp/2008_01_01
http://digital.meatpoultry.com/sosland/mp/2007_12_01
http://digital.meatpoultry.com/sosland/mp/2007_11_01
http://digital.meatpoultry.com/sosland/mp/2007_10_01
http://digital.meatpoultry.com/sosland/mp/2007_09_01
http://digital.meatpoultry.com/sosland/mp/2007_08_01
http://digital.meatpoultry.com/sosland/mp/2007_07_01
http://digital.meatpoultry.com/sosland/mp/2007_06_01
http://digital.meatpoultry.com/sosland/mp/2007_05_01
http://digital.meatpoultry.com/sosland/mp/2007_04_01
http://digital.meatpoultry.com/sosland/mp/2007_03_01
http://digital.meatpoultry.com/sosland/mp/2007_02_01
http://digital.meatpoultry.com/sosland/mp/2007_01_01
http://digital.meatpoultry.com/sosland/mp/2006_12_01
http://digital.meatpoultry.com/sosland/mp/2006_11_01
http://digital.meatpoultry.com/sosland/mp/2006_10_01
http://digital.meatpoultry.com/sosland/mp/2006_09_01
http://digital.meatpoultry.com/sosland/mp/2006_08_01
http://digital.meatpoultry.com/sosland/mp/2006_07_01
http://digital.meatpoultry.com/sosland/mp/2006_06_01
http://digital.meatpoultry.com/sosland/mp/2006_05_01
http://digital.meatpoultry.com/sosland/mp/2006_04_01
http://digital.meatpoultry.com/sosland/mp/2006_03_01
http://digital.meatpoultry.com/sosland/mp/2006_02_01
http://digital.meatpoultry.com/sosland/mp/2006_01_01
http://digital.meatpoultry.com/sosland/mp/2005_12_01
http://digital.meatpoultry.com/sosland/mp/2005_11_01
http://digital.meatpoultry.com/sosland/mp/2005_10_01
http://digital.meatpoultry.com/sosland/mp/2005_09_01
http://digital.meatpoultry.com/sosland/mp/2005_08_01
http://digital.meatpoultry.com/sosland/mp/2005_07_01
http://digital.meatpoultry.com/sosland/mp/2005_06_01
http://digital.meatpoultry.com/sosland/mp/2005_05_01
http://digital.meatpoultry.com/sosland/mp/2005_04_01
http://digital.meatpoultry.com/sosland/mp/2005_03_01
http://digital.meatpoultry.com/sosland/mp/2005_02_01
http://digital.meatpoultry.com/sosland/mp/2005_01_01
http://digital.meatpoultry.com/sosland/mp/2004_12_01
http://digital.meatpoultry.com/sosland/mp/2004_11_01
http://digital.meatpoultry.com/sosland/mp/2004_10_01
http://digital.meatpoultry.com/sosland/mp/2004_09_01
http://digital.meatpoultry.com/sosland/mp/2004_08_01
http://digital.meatpoultry.com/sosland/mp/2004_07_01
http://digital.meatpoultry.com/sosland/mp/2004_06_01
http://digital.meatpoultry.com/sosland/mp/2004_05_01
http://digital.meatpoultry.com/sosland/mp/2004_04_01
http://digital.meatpoultry.com/sosland/mp/2004_03_01
http://digital.meatpoultry.com/sosland/mp/2004_02_01
http://digital.meatpoultry.com/sosland/mp/2004_01_01
http://digital.meatpoultry.com/sosland/mp/2003_12_01
http://digital.meatpoultry.com/sosland/mp/2003_10_01
https://www.nxtbookmedia.com