mdseaside sounds like a good process.
When adding backfat, the only kind I can find around these parts has the skin still attached. I have been cutting the skin off, but is it ok to use with the skin on?
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Ed_Orum You want to remove it if at all possible which can be tough on pork sometimes. Think of bacon, you might occasionally get a belly that has some skin still on it but it needs to be removed before being eaten. If you are adding the skin for the back fat and then grinding it you might break down that skin but then it is going to get mixed and stuffed with the rest of the meat. I dont think that would be the best surprise to find midway through a sausage!
Thanks, thats what I thought but I wanted a second opinion, like a Doctor of Meat!
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