I have now cooked up 2 batches of the links. First was pan fried with 2 tablespoons of water in skillet. Fat was bubbling in the casings when I probed with thermometer (160 and 162 on the 2 I checked). Did another 5 links this morning in skillet with no water and 2 I checked were right at 160-164. Again, flavor was good and dryness was oh-so subtle. Next batch I do I intend to bump up lean to fat to closer to 30% and see how it impact the outcome.
Fat free dried milk (again)
Just looking at a recipe that calls for 1 cup non fat milk powder for 5# of meat.Would 1% carrot fiber by weight have the same effect?
thegunnut It would give you some similar benefits but wouldn’t really be the same. The milk will add protein content and, I think, has a little bit of a taste to it as well. Now, I also don’t taste anything from Carrot Fiber and I have read on here that some people can taste some carrots when adding it.
Now, if you are right in the middle, or just about to start processing and you have Carrot Fiber and don’t have milk then absolutely go ahead and use the carrot fiber. However, I wouldn’t go beyond 4 oz of carrot fiber per 25 lb of product!