Can Beef Kidney Fat Be Used in Sausage

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suet in sausage

• Thread in 'Sausage' Thread starter Started by countrykat,
• Start date Apr xv, 2013

• #i

I have always heard that you can not employ suet in sausage because it will non be cooked at the same time the pork fat is. Am I wrong in thinking this? I have always trimmed information technology off when I become gear up to grind.  I just watched a you tube video that says to mix it in. I supplied the link but if information technology's non the offset 1 upward it is the public resources org. that is 21:51 long. She says it at 2:26. Correct me please if i'm incorrect.

I just watched the first part of the hasty video and she said that the dehydrator has to attain 180 deg.  I thought that we aimed for 105 - 115 deg.

Last edited: Apr fifteen, 2013

• #2

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Joined Nov 24, 2011

If you let the meat attain 180 in a dehydrator it will render out the fat and make a mess.  That may be the hot re-circulating air temp, but the meat needs to be pulled well earlier it hits 180*.   That is a cooking temp not a dehydrating temp.

• #3

If you let the meat reach 180 in a dehydrator it volition render out the fatty and make a mess.  That may be the hot re-circulating air temp, but the meat needs to be pulled well before it hits 180*.   That is a cooking temp not a dehydrating temp.

Sounds skillful, did you watch the videos?

• #4

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Joined Nov 24, 2011

Ok, now I come across at that place are actually 2 videos you lot are talking about merely only one link in your first postal service.  Two totally separate questions....

Suet is cypher more than beefiness fat, usually from the kidney expanse about the tenderloin.  Leaf lard is pork fatty from the aforementioned surface area of the pig. Suet will also completely return as there is no connective tissue in it.  Suet would normally melt/render quicker than other fats and tin also spoil.  In that location are a practiced number of sausage recipes out in that location that call for Suet in the mix. Looks similar information technology's the erstwhile school fashion from the 18th century and early 19th century. I've never personally used it in sausage making though.

As to the dehydrator temp.  If you lot are going to heat it to 180* you lot are not dehydrating the meat, you are cooking it.  Might equally well do it in a regular smoker and go some smoke flavor while you are at information technology.  Y'all will need air exchanges in a smoker though to go the moisture laden air/smoke out of the cabinet to facilitate the drying process.  Once yous become over nearly 170'ish yous will first to render whatever fat that is in the meat strips out so the cut of meat matters.  Dehydrating is the drying of a production to remove the moisture.  She is talking nearly cooking jerky in that video when she insists the "dehydrator" must be 180*.  You might need to go over 180* with an uncured meat to kill nastys, only that's why we utilise cures in jerky, snack sticks and most sausage.

Brand sure to read any of NEPAS's jerky and sausage posts.  He is one of the ancient ninja masters of the dried and smoked meats around here.  He has likewise posted a lot of proven recipes you may want to take a look at.  Same for SolorYellow, Pops, Cougar, and quite a few others here.

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