I have also determined that when the translation says cutter aid it is referring to the addition of phosphate and ascorbic acid can be substituted with sodium erythrobate.
Packaging summer sausage
I usually remove fibrous casings before I vacuum package, which allows me to clean off any fat that might have collected between sausage and case. Just trying to make it look good as gifts. I am curious what others do for best presentation.
Jonathon how do you package?
PapaSop Team Orange Power User Wisconsin Old-Timer last edited by
What are you using for meat? Curious why you’re getting fat between the meat and casing.
Elk and back fat. I have made it about half dozen times and improving each time, but then I tweak things. The amount of fat is frankly small but it was there, maybe a teaspoon or so; I wipe it off so that the recipient doesn’t think it is mold or something. Is it a reasonable goal that there be zero fat out? I saw Jon’s livestream yesterday as I was processing and I thought he said that at these cook temps there always be some fat out.
Well, in the cook last night I used Sure Gel, and no fat out at all. Seems to work!
twilliams Power User PK100 Regular Contributors Team Grey last edited by
Big Game you use the back fat from the elk or pork?
I only use pork fatback. I have old hunting buddies who have been using deer and elk fat in their grinds for 50+ years and never had a problem, but I don’t take the risk that it could go rancid.
I killed a black bear 2 years ago and it had tons of back fat, which I chucked. I am always reading that bear back fat can be fantastic for cooking, when it is rendered. If I am lucky enough to get another bear this season, I am going to try that.
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