I would like to try something besides beef or pork fat in sausage/grind. Any suggestions or experience?
Fat
- Thread starter devo1980
- Start date
devo1980":2yzreare said:
Why?
What is your current source of beef/pork fat?
What other viable options do you really have (lamb, goat, tofu) in place of your current source?
To answer your question, rather than asking for discarded fat of questionable quality, I've been using fresh pork belly (as opposed to bacon or cured fatback) for my sausage or grinder needs. There's good quality meat in there, mixed in with good quality fat. It's not processed, it's not salted, and I've found it works nearly 1:1 as a substitute for the fat needs in a recipe.
I want to try and make it as lean (healthy) as possible. I know fat in itself is not bad, but I wanted some thoughts from the group on options. Thanks
Devin
Devin
I'd stick with pork belly. You're not making sausage because you're concerned about caloric intake 
There are a number of growing supporters to the fat/protein school of dietary thought, and I have to say that I lean much more favorably in that direction than I do the preachers promoting boneless/skinless chicken breasts.
There are a number of growing supporters to the fat/protein school of dietary thought, and I have to say that I lean much more favorably in that direction than I do the preachers promoting boneless/skinless chicken breasts.
