Ed_Orum last edited by
When adding backfat, the only kind I can find around these parts has the skin still attached. I have been cutting the skin off, but is it ok to use with the skin on?
@Ed_Orum You want to remove it if at all possible which can be tough on pork sometimes. Think of bacon, you might occasionally get a belly that has some skin still on it but it needs to be removed before being eaten. If you are adding the skin for the back fat and then grinding it you might break down that skin but then it is going to get mixed and stuffed with the rest of the meat. I dont think that would be the best surprise to find midway through a sausage!
Ed_Orum last edited by
Thanks, thats what I thought but I wanted a second opinion, like a Doctor of Meat!
@daveomak makes a good point, sometimes we forget to point out how important food safety is! The last thing any of us want is to make someone sick and that goes double for a family member!
@Kinger no, it shouldnt make a difference, I was responding to this first thing in the morning before running to a class that I am taking at Iowa state so I think I was thinking at the beginning of the response that you cooked to an internal of 178 and then I realized my mistake but never fixed the response! Sorry, once Im back in Wichita, on Friday things will hopefully go back to normal!
@newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave
I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.