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Re: Beef fat content
Posted By: Joe Ames In Response To: Beef fat content (TC)
Date: Tuesday, December 9, 2003 at 8:21 p.m.
In Response To: Beef fat content (TC)
"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.
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