• Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas

  • Team Blue Admin Walton's Employee Power User

    BradJ What you seem to have experienced is called “Fatting Out”. This happens when the fat is not properly bound with the protein so as you cook it the fat renders out of the meat and is pushed towards the outside. It then either gets trapped between the casing and the meat or it drips down. What did you use to mix this, how long did you mix and did you use a binder?

    He just referenced it in another post but you might want to check out gadahl’s post titled Summer Sausage Nightmare, it has a lot of great information on the same problem that you experienced.

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