Yellow fat between snack sticks meat and casing

[mcgreggr]

Re: Stuffing snack sticks?used 80-20 ground chuck and got yellow fat deposits between meat and casing. Any suggestions on how to avoid this?

[jehatha]

I would say your cooking temperature was too high and you melted the fat out of the sausage. Can you post your cooking process and temperatures?

[Departing Contestant]

mcgreggr mixing time is also critical. Also beef fat is denser than pork so you need to be certain of mixing it well

[mcgreggr]

jehatha I followed the Waltons directions to a T. Fresh, there was no problem, but noticed yellow fat when vacuum packed and frozen.

[mcgreggr]

Departing Contestant mixed forward and reverse for about 8 minutes and until mixture was good and tacky.

[Departing Contestant]

mcgreggr that might have been sufficient. Now I would agree with jehatha that your cooking schedule might be the culprit

[Jonathon]

mcgreggr It has to be either not enough protein extraction (doesnt sound like it from your 8 minutes back and forward) or smoke schedule. So, I think you are probably going too hot too quick. What is happening is the fat is rendering out of the meat and being pushed out, it then gets trapped just like you are saying.

Also, beef fat tends to have a yellowish tint to it so I’d recommend pork, that has a nice white color to it and it is creamier.

THe other thing I would do is to add a binder like sure gel!

[Kavon]

I had same problem with 50/50 venison and pork butt. The ones that i cut to length did not have the yellow fat pockets but the ones i hung did? I used the waltons smoke process to a T also.

[processhead]

Kavon said in Yellow fat between snack sticks meat and casing:

I had same problem with 50/50 venison and pork butt. The ones that i cut to length did not have the yellow fat pockets but the ones i hung did? I used the waltons smoke process to a T also.

I have found that when I hang ropes of sausage or sticks I need to maintain some distance from the area around the heating element near the bottom of the smoker. Definitely a hot spot close to the element and it will render the fat out of the sausage.

[salmonmaster]

Kavon In my opinion, if you followed the waltons smoke schedule, the 175° till you hit 160° internal temp might be the cause. If your at 175° for a period if time, your going to get fat out. It takes under 2 minutes at 150° internal temp to pasterize the sticks, killing all the bad things in there. You can pull them sooner, and achieve 150° at a lower temp in the smoke house. And there’s always the sous vide method that I prefer.