Adding fat to sausage....
While I have found that I have not had to add additional fat to the butts I have been processing into sausage, I have found that trying to obtain pork fat locally will cost about $3.50/lb. +
We have a local butcher that will give you copious quantities of beef fat for free!
While this is great for making hamburger, I was wondering if it provides the same flavor for pork sausage, and is there any reason not to use beef fat in pork sausage?
It would definitely be acceptable to use beef fat in place of pork fat, if that is your preference for either price, availability, or taste reasons. Beef fat will be different than pork though. It is partially a subjective topic though. In my opinion, pork fat will get you a better final product as it helps carry flavor better than beef fat, or other meats/fats. Using pork fat over beef fat is ultimately just an opinion though and using beef fat is not a wrong thing to do. There could even be many people who like the beef fat flavor better.
If it is easier for you to get and use beef fat, it wouldn’t hurt to try it out with a small batch and see what you think. Whether pork fat or beef fat is the best option for you will really just come down to your personal preference.
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?