I am going to make some all-beef hotdogs, chicago style recipe.
It calls for rendered beef souit.
I cannot get souit in my neck of the woods, but I can get the nice chalky clay like fat from the strip loins and rib loins we process at work.
I rendered some down at work today and came home with a couple of pounds of perfect fat.
is this close enough to rendered beef souit?
This is my first emulsified sausage and since the fat is 50% of the meat bill It is pretty important.
sorry about the lack of q-view on the render, but it was at work. I took some phone picks, I will try and get them up on here as the weiner project unfolds.
can't wait for more info on my fat problem.
Thanks y'all