Page 1 of 6 123 ... LastLast
Results 1 to 20 of 110

Thread: Question about fat in sausagemaking

  1. #1
    Mark Thorson Guest

    Default Question about fat in sausagemaking

    I've been thinking about getting into sausagemaking,
    and I'm wondering what kind of fat is added to red
    meat to make sausage. At first, I thought maybe
    leaf fat, but that stuff would just melt away when
    cooked. I assume it would have to be a fatty tissue
    with more substance to it, maybe even skin. Assume
    we're talking about pork sausage -- what parts of
    the animal are used to supply the fat?

  2. #2
    Mort Guest

    Default Re: Question about fat in sausagemaking

    Mark Thorson wrote:

    > I've been thinking about getting into sausagemaking,
    > and I'm wondering what kind of fat is added to red
    > meat to make sausage. At first, I thought maybe
    > leaf fat, but that stuff would just melt away when
    > cooked. I assume it would have to be a fatty tissue
    > with more substance to it, maybe even skin. Assume
    > we're talking about pork sausage -- what parts of
    > the animal are used to supply the fat?


    It's all pretty much the same. Stuff like Leaf fat is a
    specialty item... expensive and not worth the 5X extra
    cost, whether you're talking pork, beef, what have
    you.

    Don't over think this. The copious amounts of fat found in
    the pork shoulder area is kind of the swiss army knife of
    sausage making. It neutral in flavor and works everywhere. I
    use it in lamb sausage, for instance.

    --
    Mort

  3. #3
    Lew Hodgett Guest

    Default Re: Question about fat in sausagemaking


    "Mark Thorson" wrote:

    > I've been thinking about getting into sausagemaking,
    > and I'm wondering what kind of fat is added to red
    > meat to make sausage.

    -----------------------------------------
    Use shoulder aka: Boston butt cut.

    Trim excess fat as req'd.

    Salt, pepper, garlic (kielbasa) or fennel seeds and pepper flakes
    (Italian) as desired.

    Have fun.

    Lew




  4. #4
    zxcvbob Guest

    Default Re: Question about fat in sausagemaking

    On 5/22/2010 5:11 PM, Mark Thorson wrote:
    > I've been thinking about getting into sausagemaking,
    > and I'm wondering what kind of fat is added to red
    > meat to make sausage. At first, I thought maybe
    > leaf fat, but that stuff would just melt away when
    > cooked. I assume it would have to be a fatty tissue
    > with more substance to it, maybe even skin. Assume
    > we're talking about pork sausage -- what parts of
    > the animal are used to supply the fat?


    You want to buy a "fresh picnic" (upper front leg) roast. They're
    pretty greasy; just right for sausage, and you can still mix in some
    beef or venison.

    Bob


  5. #5
    Paul M. Cook Guest

    Default Re: Question about fat in sausagemaking


    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..
    > I've been thinking about getting into sausagemaking,
    > and I'm wondering what kind of fat is added to red
    > meat to make sausage. At first, I thought maybe
    > leaf fat, but that stuff would just melt away when
    > cooked. I assume it would have to be a fatty tissue
    > with more substance to it, maybe even skin. Assume
    > we're talking about pork sausage -- what parts of
    > the animal are used to supply the fat?



    Pork cuts are heavily trimmed these days. So just ask the butcher for pork
    fat. Nothing more to it than that. Keep it simple.

    Paul



  6. #6
    Sqwertz Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 15:17:41 -0700, Mort wrote:

    > Don't over think this. The copious amounts of fat found in
    > the pork shoulder area is kind of the swiss army knife of
    > sausage making. It neutral in flavor and works everywhere. I
    > use it in lamb sausage, for instance.


    Lamb sausage... You brought that up just for me, right? Is using
    lamb breast to lamby?

    I cooked two lamb breasts yesterday for lamb confit. I got a good
    quart of render3ed fat out of them, I think I'll make some waffle
    fries tonight.

    -sw

  7. #7
    Sqwertz Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 17:32:32 -0500, zxcvbob wrote:

    > You want to buy a "fresh picnic" (upper front leg) roast. They're
    > pretty greasy; just right for sausage, and you can still mix in some
    > beef or venison.


    Shoulder makes for a better yield. Easier to chunk up for sausage,
    less sinew. Picnic is better for roasting (slow).

    -sw

  8. #8
    Sqwertz Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 15:36:25 -0700, Paul M. Cook wrote:

    > Pork cuts are heavily trimmed these days. So just ask the butcher for pork
    > fat. Nothing more to it than that. Keep it simple.


    Most operations get their meat cryovaced. The only "butcher" around
    uses their own Berkshire fat to make their own sausages. The only
    place to get it is at the Chinese markets who have meat counters.

    -sw

  9. #9
    Omelet Guest

    Default Re: Question about fat in sausagemaking

    In article <[email protected]>,
    Mark Thorson <[email protected]> wrote:

    > I've been thinking about getting into sausagemaking,
    > and I'm wondering what kind of fat is added to red
    > meat to make sausage. At first, I thought maybe
    > leaf fat, but that stuff would just melt away when
    > cooked. I assume it would have to be a fatty tissue
    > with more substance to it, maybe even skin. Assume
    > we're talking about pork sausage -- what parts of
    > the animal are used to supply the fat?


    If you use shoulder to make the sausage, the fat content is usually just
    about right. Pork body fat works just fine. :-)

    For beef sausage, so does beef fat trimmings. I've actually been able
    to purchase beef fat trimmings. Pork fat trimmings are harder to come by
    so just use the fattier pork cuts.

    I've had great success with that.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  10. #10
    Paul M. Cook Guest

    Default Re: Question about fat in sausagemaking


    "Sqwertz" <[email protected]> wrote in message
    news:31cd3ccaqafb$.[email protected]..
    > On Sat, 22 May 2010 15:36:25 -0700, Paul M. Cook wrote:
    >
    >> Pork cuts are heavily trimmed these days. So just ask the butcher for
    >> pork
    >> fat. Nothing more to it than that. Keep it simple.

    >
    > Most operations get their meat cryovaced. The only "butcher" around
    > uses their own Berkshire fat to make their own sausages. The only
    > place to get it is at the Chinese markets who have meat counters.


    What the **** ever Mr. Anal Retentive. How about "ask the dude behind the
    meat counter." Better?

    Paul



  11. #11
    Sqwertz Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 20:39:34 -0700, Paul M. Cook wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:31cd3ccaqafb$.[email protected]..
    >> On Sat, 22 May 2010 15:36:25 -0700, Paul M. Cook wrote:
    >>
    >>> Pork cuts are heavily trimmed these days. So just ask the butcher for
    >>> pork
    >>> fat. Nothing more to it than that. Keep it simple.

    >>
    >> Most operations get their meat cryovaced. The only "butcher" around
    >> uses their own Berkshire fat to make their own sausages. The only
    >> place to get it is at the Chinese markets who have meat counters.

    >
    > What the **** ever Mr. Anal Retentive. How about "ask the dude behind the
    > meat counter." Better?


    No, its not better because you won't get what you what you're asking
    for. I wasn't picking on your use of "butcher". You're totally
    missing the point: Nobody I've ever asked HAS pork fat to give or
    sell except the Chinese meat counters.

    Better, Mr sensitive?

    -sw

  12. #12
    Paul M. Cook Guest

    Default Re: Question about fat in sausagemaking


    "Sqwertz" <[email protected]> wrote in message
    news:1nu6ghvj4esph$.[email protected]..
    > On Sat, 22 May 2010 20:39:34 -0700, Paul M. Cook wrote:
    >
    >> "Sqwertz" <[email protected]> wrote in message
    >> news:31cd3ccaqafb$.[email protected]..
    >>> On Sat, 22 May 2010 15:36:25 -0700, Paul M. Cook wrote:
    >>>
    >>>> Pork cuts are heavily trimmed these days. So just ask the butcher for
    >>>> pork
    >>>> fat. Nothing more to it than that. Keep it simple.
    >>>
    >>> Most operations get their meat cryovaced. The only "butcher" around
    >>> uses their own Berkshire fat to make their own sausages. The only
    >>> place to get it is at the Chinese markets who have meat counters.

    >>
    >> What the **** ever Mr. Anal Retentive. How about "ask the dude behind
    >> the
    >> meat counter." Better?

    >
    > No, its not better because you won't get what you what you're asking
    > for. I wasn't picking on your use of "butcher". You're totally
    > missing the point: Nobody I've ever asked HAS pork fat to give or
    > sell except the Chinese meat counters.
    >
    > Better, Mr sensitive?


    Well you don't get out much do you, Mr. Popular? Maybe you are looking in
    the wrong place? When you aren't stealing it from people's shopping carts
    you'll find all kinds of meats at the meat counter. In my market they put
    pork out already wrapped in trays. We have as many Latinos around here as
    you do in Austin and they like to cook with pork fat.

    Paul



  13. #13
    Christine Dabney Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 22:52:36 -0500, Sqwertz <[email protected]>
    wrote:

    ..
    >No, its not better because you won't get what you what you're asking
    >for. I wasn't picking on your use of "butcher". You're totally
    >missing the point: Nobody I've ever asked HAS pork fat to give or
    >sell except the Chinese meat counters.


    Except here in the Southwestern states. I can get pork fat for a
    song...easily. It is really prevalent here, even in supermarkets
    that are not hispanic or Mexican. I don't even have to ask the
    "butchers"....

    If I go to the Mexican megamart, I can get it even more easily... But
    even so..it isn't hard to find.

    Christine

  14. #14
    Sqwertz Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 20:59:34 -0700, Paul M. Cook wrote:

    > Well you don't get out much do you, Mr. Popular? Maybe you are looking in
    > the wrong place? When you aren't stealing it from people's shopping carts
    > you'll find all kinds of meats at the meat counter.


    Really - meat at the meat counter! You're joking, right?

    > In my market they put pork out already wrapped in trays.


    Pork in trays! You're right - I need to get out more to experience
    this "pork in trays". I've never seen that. Or what happens behind
    the meat counters.

    > We have as many Latinos around here as you do in Austin


    I doubt that.

    > and they like to cook with pork fat.


    You mean lard. The raw pork fat and skin gets turned into
    chichharones, and then the resulting fat from that days frying gets
    sold as market-rendered lard (for cooking).

    You're right. I need to get out more.

    Nobody here shops the various kinds of markets more than I. I visit
    on average 7 grocery stores a week - Korean, Mexican, Vietnamese,
    American, Indian, Halal... But *I* need to get out more?

    Uh-huh.

    -sw

  15. #15
    Sqwertz Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 22:04:13 -0600, Christine Dabney wrote:

    > If I go to the Mexican megamart, I can get it even more easily... But
    > even so..it isn't hard to find.


    That's why somebody just posted that he saw some Mexicans carrying
    out a ton of pork skin/fat from the Chinese markets. Gee, even the
    Mexicans can't get enough pork fat from their own markets, it seems.

    Obviously it depends on the territory, as you note. But with the
    invention of case-ready pork and cryovaced primal cuts, pork fat is
    not that easy to come by. As Paul (and you) would have people
    believe. It has not been that available for a few years now.

    -sw

  16. #16
    Omelet Guest

    Default Re: Question about fat in sausagemaking

    In article <1nu6ghvj4esph$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sat, 22 May 2010 20:39:34 -0700, Paul M. Cook wrote:
    >
    > > "Sqwertz" <[email protected]> wrote in message
    > > news:31cd3ccaqafb$.[email protected]..
    > >> On Sat, 22 May 2010 15:36:25 -0700, Paul M. Cook wrote:
    > >>
    > >>> Pork cuts are heavily trimmed these days. So just ask the butcher for
    > >>> pork
    > >>> fat. Nothing more to it than that. Keep it simple.
    > >>
    > >> Most operations get their meat cryovaced. The only "butcher" around
    > >> uses their own Berkshire fat to make their own sausages. The only
    > >> place to get it is at the Chinese markets who have meat counters.

    > >
    > > What the **** ever Mr. Anal Retentive. How about "ask the dude behind the
    > > meat counter." Better?

    >
    > No, its not better because you won't get what you what you're asking
    > for. I wasn't picking on your use of "butcher". You're totally
    > missing the point: Nobody I've ever asked HAS pork fat to give or
    > sell except the Chinese meat counters.
    >
    > Better, Mr sensitive?
    >
    > -sw


    Steve is right you know. I've had a helluva time getting meat counters
    to sell me pork fat. Beef fat, yes. Pork fat is next to impossible to
    purchase except for at the asian market. It's too popular to re-sell
    for sausage making.

    And yes, I have asked. More than once.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  17. #17
    Omelet Guest

    Default Re: Question about fat in sausagemaking

    In article <hta979$tml$[email protected]>,
    "Paul M. Cook" <[email protected]> wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:1nu6ghvj4esph$.[email protected]..
    > > On Sat, 22 May 2010 20:39:34 -0700, Paul M. Cook wrote:
    > >
    > >> "Sqwertz" <[email protected]> wrote in message
    > >> news:31cd3ccaqafb$.[email protected]..
    > >>> On Sat, 22 May 2010 15:36:25 -0700, Paul M. Cook wrote:
    > >>>
    > >>>> Pork cuts are heavily trimmed these days. So just ask the butcher for
    > >>>> pork
    > >>>> fat. Nothing more to it than that. Keep it simple.
    > >>>
    > >>> Most operations get their meat cryovaced. The only "butcher" around
    > >>> uses their own Berkshire fat to make their own sausages. The only
    > >>> place to get it is at the Chinese markets who have meat counters.
    > >>
    > >> What the **** ever Mr. Anal Retentive. How about "ask the dude behind
    > >> the
    > >> meat counter." Better?

    > >
    > > No, its not better because you won't get what you what you're asking
    > > for. I wasn't picking on your use of "butcher". You're totally
    > > missing the point: Nobody I've ever asked HAS pork fat to give or
    > > sell except the Chinese meat counters.
    > >
    > > Better, Mr sensitive?

    >
    > Well you don't get out much do you, Mr. Popular? Maybe you are looking in
    > the wrong place? When you aren't stealing it from people's shopping carts
    > you'll find all kinds of meats at the meat counter. In my market they put
    > pork out already wrapped in trays. We have as many Latinos around here as
    > you do in Austin and they like to cook with pork fat.
    >
    > Paul


    Trust me, I've actually asked and Pork fat is really hard to get around
    here. Fatty pork yes. Pure pork fat (unrendered), no.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  18. #18
    Christine Dabney Guest

    Default Re: Question about fat in sausagemaking

    On Sat, 22 May 2010 23:18:49 -0500, Sqwertz <[email protected]>
    wrote:

    >Obviously it depends on the territory, as you note. But with the
    >invention of case-ready pork and cryovaced primal cuts, pork fat is
    >not that easy to come by. As Paul (and you) would have people
    >believe. It has not been that available for a few years now.


    You need to come to NM to see it. We have the largest hispanic
    population in the USA....

    Maybe it isn't that available where you are, but it certainly is here.
    I can go take pictures, if you like....

    Christine

  19. #19
    Omelet Guest

    Default Re: Question about fat in sausagemaking

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Sat, 22 May 2010 22:52:36 -0500, Sqwertz <[email protected]>
    > wrote:
    >
    > .
    > >No, its not better because you won't get what you what you're asking
    > >for. I wasn't picking on your use of "butcher". You're totally
    > >missing the point: Nobody I've ever asked HAS pork fat to give or
    > >sell except the Chinese meat counters.

    >
    > Except here in the Southwestern states. I can get pork fat for a
    > song...easily. It is really prevalent here, even in supermarkets
    > that are not hispanic or Mexican. I don't even have to ask the
    > "butchers"....
    >
    > If I go to the Mexican megamart, I can get it even more easily... But
    > even so..it isn't hard to find.
    >
    > Christine


    I envy you. :-) I make sausage frequently and pork fat at the local
    meat counters cannot be had for love nor money! Only at the asian
    markets in Austin.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  20. #20
    Paul M. Cook Guest

    Default Re: Question about fat in sausagemaking


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <hta979$tml$[email protected]>,
    > "Paul M. Cook" <[email protected]> wrote:
    >
    >> "Sqwertz" <[email protected]> wrote in message
    >> news:1nu6ghvj4esph$.[email protected]..
    >> > On Sat, 22 May 2010 20:39:34 -0700, Paul M. Cook wrote:
    >> >
    >> >> "Sqwertz" <[email protected]> wrote in message
    >> >> news:31cd3ccaqafb$.[email protected]..
    >> >>> On Sat, 22 May 2010 15:36:25 -0700, Paul M. Cook wrote:
    >> >>>
    >> >>>> Pork cuts are heavily trimmed these days. So just ask the butcher
    >> >>>> for
    >> >>>> pork
    >> >>>> fat. Nothing more to it than that. Keep it simple.
    >> >>>
    >> >>> Most operations get their meat cryovaced. The only "butcher" around
    >> >>> uses their own Berkshire fat to make their own sausages. The only
    >> >>> place to get it is at the Chinese markets who have meat counters.
    >> >>
    >> >> What the **** ever Mr. Anal Retentive. How about "ask the dude behind
    >> >> the
    >> >> meat counter." Better?
    >> >
    >> > No, its not better because you won't get what you what you're asking
    >> > for. I wasn't picking on your use of "butcher". You're totally
    >> > missing the point: Nobody I've ever asked HAS pork fat to give or
    >> > sell except the Chinese meat counters.
    >> >
    >> > Better, Mr sensitive?

    >>
    >> Well you don't get out much do you, Mr. Popular? Maybe you are looking
    >> in
    >> the wrong place? When you aren't stealing it from people's shopping
    >> carts
    >> you'll find all kinds of meats at the meat counter. In my market they
    >> put
    >> pork out already wrapped in trays. We have as many Latinos around here
    >> as
    >> you do in Austin and they like to cook with pork fat.
    >>
    >> Paul

    >
    > Trust me, I've actually asked and Pork fat is really hard to get around
    > here. Fatty pork yes. Pure pork fat (unrendered), no.


    Shrug.

    Paul



Page 1 of 6 123 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32