2022年1月14日 · Best pork fat to buy and add is Trimmed Pork Backfat, if you can find it. So in a case where you have lean or rando cuts of pork you just also grind in fat. I do stuffed sausages at 80% meat and 20% fat all the time. I oftne do this with lean venison meat that has no fat and use pork back fat and my sausages come out amazing!

2008年8月21日 · Fat in a pork butt will generally run 20% by weight, not volume. People confuse the two, but all sausage making should be done by weight. Fat weighs less that lean because it has less water content. 10% vs. 75% water. The volume makes no difference. Go by weight.

2015年2月12日 · I received a bunch of pork fat from my butcher and not exactly sure what the best way to grind it is. Right now it is frozen in about 9x6 slabs. Some slabs still have the rind on others dont. I am planning on using it for venison sausage, my venison is already ground from the butcher. What would be the best way to add the fat to the venison?

2019年9月23日 · This is 80% pure good venison grind and then 20% pork fat (or beef fat if I'm doing Venison Pastrami sandwhich meat). I always get great and consistent results with 80/20 AND the math is easy. 5 pounds sausage = 4 pounds venison and 1 pound fat

2020年12月31日 · The added fat is to make up for the lean venison. If you are adding 7# of venison, then you need 3# of fat. 1# of fat will give you 12.5% fat with the lean venison. With your ratios, about 0.5# added fat from the pork butt plus 1# back fat = 1.5# fat in mix. That is 15% fat....

2012年9月15日 · The recipe calls for extra pork fat to make a jucier dog Can I substitute Beef Fat or is pork fat better for sausage making? You can substitute beef fat for pork fat --- but unless you have a problem with pork fat pork fat (IMHO) is better for sausage making. What Martin says it true but what he has quoted was/is made for a particular clientele

2020年12月14日 · Long before Canning, Potted Meats, slow cooked in their own Fat, we're put in crocks, covered with a layer of more liquid Fat. And placed on a shelf in the Root Cellar, 58°F+/-, until needed. They lasted for months, if undesturbed.

2021年12月21日 · I don’t have easy access to straight up beef or pork fat. I would easily have access to pork butt and 70/30 or 80/20 ground beef. I would use a seasoning mix, cure, stuff and then smoke the next day.

2011年7月6日 · Intramuscular fat, aka Marbling, contributes to flavor, moistness and tenderness. It is low density and will melt easily. It is low density and will melt easily. Inter- muscular fat, between muscles, and Subcutaneous fat, aka Fat Cap, is a higher density fat that does melt and "Bastes" meat but requires a High temperature to render completely ...

2016年4月23日 · Always fat side down. Meat is not a sponge, the fat just rolls down the meat, in the process keeps a bark from forming, and it's difficult enough to get a nice bark in an electric smoker. Last edited: Apr 23, 2016