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Can tri tip fat be used to make sausage?

post #1 of 9
Thread Starter 
For Christmas, I received all the toys to start making my own sausage. A grinder, a stuffer, etc. So today I was in restaurant depot and took advantage of a tri tip sale. 2.99 a pound for untrinmed. I bought over 20 lbs and trimmed it. Now I'm left with 4 pounds of beef fat. 2 questions.

1. Can this be combined with leaner beef cuts to make the right ratios of meat to fat for making beef sausage

2. I am assuming I should throw away the membrane like material attached to some of the fat. Am I right?

Thanks everyone for the advice!
post #2 of 9
Quote:
Originally Posted by worktogthr View Post

For Christmas, I received all the toys to start making my own sausage. A grinder, a stuffer, etc. So today I was in restaurant depot and took advantage of a tri tip sale. 2.99 a pound for untrinmed. I bought over 20 lbs and trimmed it. Now I'm left with 4 pounds of beef fat. 2 questions.

1. Can this be combined with leaner beef cuts to make the right ratios of meat to fat for making beef sausage. Yes.. You can also add it to other meats like pork

2. I am assuming I should throw away the membrane like material attached to some of the fat. Am I right? Its a matter of preference. I don't throw nothing away where some do. Once its Ground up you will rarely ever see it........

Thanks everyone for the advice!
post #3 of 9

I have never used a tri tip to make sausage so I can't exactly say how that membrane would work.

 

With some cuts the tougher "silver skin" membranes can be a problem.

 

The worst I have encountered was the silver skin wrapping itself around the spindle where the grinder auger meets the cutting blade and plate.

 

Good luck and good smoking.

post #4 of 9

Boykjo is the man when it comes to sausage, have fun with your new toys !

post #5 of 9
Having dealt with many tri tips I would remove the silver skin from the fat. It will do just as Venture pointed out. We do a meat pie that uses ground tri tip and more than once I've had to stop grinding to remove it from the spindle.

Did you peel the fat cap off or did you cut it off the tip? With a little practice you can grab one end and pull and the whole cap will peel right off.Great price on the tri tips. The bulk tips at our restaurant supply hasn't been below $5.00/# this year.
post #6 of 9
Thread Starter 
Thanks everyone for the advice. I did throw away most of the membrane. I cut the fat off with a knife and saved it. Before I freeze it, I will pick through it and remove any remaining membrane just to avoid possibly clogging of the grinder. Can't wait to open up my grinder and stuffer and get this sausage making underway
post #7 of 9
Try sharpening the blade and re facing the grinder plate if the membrane is plugging your grinder....

I use a little dish soap, in the water, on the sandpaper....




post #8 of 9

I didn't take into consideration that I use a commercial grade grinder and my unit will go through silver skin with no problem. You did the right thing removing it as said. The only time I remove silver skin is in game meat.

post #9 of 9
I used to be less picky about what went into the grinder, but then the family started noticing bits of unchewables in our burger. I take a few extra minutes these days to trim most of the silverskin and various membranes out. A thin filet knife works wonders for this task.
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