Jonathon I would not give them the neck bones or any poultry bones. Simmer or slow smoke them necks up & make a good gravy or freeze them & keep them for your next bone broth when you get enough carcass. The meat is delicious, some of the best.
Nitrate free Hot Dogs... How to keep good color??
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Craig Holbrook I don’t know of anything that will do this without any cure. If you wanted to do some “natural curing” you could use celery juice powder and a natural cure accelerator but those still have nitrates in them.
Jonathon Thank you for answering. I have searched all over and found nothing myself. It was a thought. Appreciate the suggestion. BTW, I did see where one person uses Paprika to keep a little color in the meat but that I think would give an earthy flavor to the product.
Craig Holbrook Depending on the usage it might or might not add flavor. I know that paprika is either banned or heavily frowned upon by the USDA in cured products because it can color the product a similar color without being properly cured. That might actually be your best bet as what the USDA says doesn’t apply to you and the reason they banned it is exactly what you are trying to do!
If you look at the ingredients of Chorizo you can see that all the major ingredients have a coloring function as well.