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Re: Beef fat content

Posted By: Joe Ames
Date: Tuesday, December 9, 2003 at 8:21 p.m.

In Response To: Beef fat content (TC)

Tom,

"Eye-balling" would be the easiest way. ;-)
Should look like regular ground beef. Fat content for the home sausage maker is forgiving. :-) You would have to be "very" fat to get into trouble.
Just make sure you initially mix the cold meat and salt until it begins to get "tacky" and "bouncy". That's an indicator that the myosin is being extracted and will encapsulate the fat.

Joe

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Messages In This Thread

Beef fat content
TC -- Tuesday, December 9, 2003 at 6:46 p.m.
Re: Beef fat content
Joe Ames -- Tuesday, December 9, 2003 at 8:21 p.m.

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