or Connect
New Posts  All Forums:Forum Nav:

Fat rendering

post #1 of 8
Thread Starter 
So I have made 10 lbs of sausage, this is my first time using pure pork fat and adding it. I made 5 lb of Moose sausage and 5 lbs deer pepperoni. I smoked the Moose sausage yesterday and finished it in the oven, the temp got too high a few times and all the fat rendered out and sausage is not very good at all. So today im trying the deer, the temp never got over 160 not even once and thats using 2 thermometers and the fat rendered out again. This time I tried poaching them. Ugh I'm sooo frustrated. Never had this happen when mixing with ground fatty pork. Only seems to be a problem when I tried using pure pork fat. What is my problem here?
post #2 of 8
"pure pork fat"

What exactly did you use?
post #3 of 8
Sounds to me like the fat you used was belly fat not back fat. Belly melts at alot lower temp. than back fat.
Keep Smokin!!!
Wolf
post #4 of 8
Quote:
Originally Posted by DiggingDogFarm View Post

"pure pork fat"

What exactly did you use?


X2

post #5 of 8
Thread Starter 
I just asked my butcher for pork fat, didn't know it made a difference. So seems I have belly fat is it good for anything because I have about 15 lbs of it.
post #6 of 8
Maybe it's good for confit.... ..http://www.wisegeek.com/what-is-pork-confit.htm
post #7 of 8

What was the fat/lean ratio and did you use a binder like powdered dry milk.  I should also add that many places have "enhanced pork" so if you had some of that, keep in mind that there will be extra moisture in that fat [which is a sodium solution of 9 to 12 or so].  I usually use powdered milk and I have no problem with fat rendering out of anything I make.   Reinhard

post #8 of 8
Thread Starter 
Quote:
Originally Posted by Reinhard View Post

What was the fat/lean ratio and did you use a binder like powdered dry milk.  I should also add that many places have "enhanced pork" so if you had some of that, keep in mind that there will be extra moisture in that fat [which is a sodium solution of 9 to 12 or so].  I usually use powdered milk and I have no problem with fat rendering out of anything I make.   Reinhard

I didn't use a binder but I never have before and haven't had this problem. The ratio was 80/20. The fat I got was still on the rind so it was the real deal but I guess from the wrong spot on the pig. Looks like I have 15 lbs of coyote bait now.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage