If I use 80/20 hamburger 10 lbs to make summer sausage or snack sticks,can I add 1 pound pork fat to get the 30 percent fat and will this taste ok?
Also should I grind through small plate?
Or leave as is?
L
Posts made by Labradorbob
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Using Hamburgerposted in Meat Processing
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Snack sticksposted in Meat Processing
I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?
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Fresh collagen casingsposted in Meat Processing
Can the fresh collagen casings be twisted into links?
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Final cook time in waterposted in Meat Processing
I watched the videos on pulling summer sausage and snack sticks from the smoker at 130 degrees.
Finishing them in water at 170 degrees.
The snack sticks will reach their internal temp in about an hour.
Is this enough time for the encapsulated citric acid to work?
Thanks,
Harold Reese