I'm making 2 batches of wieners tomorrow, and need to add extra fat to one of them
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?
Will the sausage have a nasty texture because of the beef fat?
Does one have a benefit over the other, or is fat = fat
I just happened to have some extra beef fat thawed out and ready, but also have 1# packages of pork fat in the freezer if the beef fat wont work
THX in Advance!
Todd
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?
Will the sausage have a nasty texture because of the beef fat?
Does one have a benefit over the other, or is fat = fat
I just happened to have some extra beef fat thawed out and ready, but also have 1# packages of pork fat in the freezer if the beef fat wont work
THX in Advance!
Todd