One might go to the meat store and take a quick photo of some 80/20 and 70/30 (or whatever ratios your meat market carry) for comparison. This should give you a quick idea on where to start concerning fat content for sausage making.
Chicken Fat
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
The local Safeway has been stocking one pound packages of chicken Fat with some skin. Has any one used this as a fat additive? If so, what product were you making and what are the results? Didn’t look at the price.
-
I’ve only used it making chicken sausages.
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
bmartin1000 Thanks.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
wdaly In the commercial business the skin is used up in hotdogs, bologna, and other emulsified products that is my only experience.
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
mrobisr I might try that when I get the courage to attempt a ring bologna. Thanks for the info.
-
I also have used the skin and fat exclusively in chicken sausage
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Dr_Pain Thanks. Have an old hen that might go to sticks.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
