Photo Gallery Of Meat Or Sausage-Related "Other Product

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Bob K
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Post by Bob K » Wed Jan 13, 2016 14:30

Lookin good Butterbean!
What is that sausage in the left?
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Butterbean
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Post by Butterbean » Wed Jan 13, 2016 21:28

Bob, its was just an experiment I was playing around with using pork skins as a binder. Used 0.3 lbs of a skin slurry to 10 lbs of meat. Was well pleased with how well it bound the meat together and everyone whose tasted it said it is really good. Even my wife. I think I'll call it Mud Creek Ham.

Its a real simple recipe 4447 grams of butt separating the fattier cuts from the more lean cuts. Used about a 60/40 mix.

Cure mix
89.5 grams salt, 11.2 g cure 1

Spice mix
22.4 g Cane sugar, 1 tsp ginger

For binder - simmered 0.3 lbs pork skin in water then cooled and ran through the food processor to make a slurry. Chilled.

Add salt and cure to meat and let sit a day.

Began by chopping fattier meat first then added spice mix, skin slurry, then added the leaner meat near end to it the chunky contrast.

I ended up poaching this to 150F internal then let hang a day then cold smoked for a few hours.

Its really simple and has a nice flavor. I'd put it up against any high end deli sandwich meat.

Next I'm going to see if these skins will work on a beef clod. I'm thinking roast beef sandwiches. Am thinking using a high quality au jux base for seasoning in this. In my mind's eye I can see where this might be good if I can pull it off.
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redzed
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Post by redzed » Thu Jan 14, 2016 19:34

Great way to use some of the pork.skins. Cooked and finely ground they will add to the flavour of the sausage and produce a lighter texture. I always try to do something with the skins so not to waste them. If cutting roasts, I leave them on whenever I can. Or I tie some skin onto a skinless roast. Works well with beef as well. The meat is always tastier and more moist.

The skinns don't bind the meat in the conventional way, in that they don't have the myosins that react with salt that meat muscle has. Pork skins contain collagen which produces the gelatin that will bond thr mixture together once it cools. That lunch roll and mortadella look good! Makes me hungry!

Chris
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redzed
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Post by redzed » Thu Jan 14, 2016 19:36

Great way to use some of the pork.skins. Cooked and finely ground they will add to the flavour of the sausage and produce a lighter texture. I always try to do something with the skins so not to waste them. If cutting roasts, I leave them on whenever I can. Or I tie some skin onto a skinless roast. Works well with beef as well. The meat is always tastier and more moist.

The skinns don't bind the meat in the conventional way, in that they don't have the myosins that react with salt that meat muscle has. Pork skins contain collagen which produces the gelatin that will bond thr mixture together once it cools. That lunch roll and mortadella look good! Makes me hungry!

Chris
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redzed
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Post by redzed » Thu Jan 14, 2016 19:36

Great way to use some of the pork.skins. Cooked and finely ground they will add to the flavour of the sausage and produce a lighter texture. I always try to do something with the skins so not to waste them. If cutting roasts, I leave them on whenever I can. Or I tie some skin onto a skinless roast. Works well with beef as well. The meat is always tastier and more moist.

The skinns don't bind the meat in the conventional way, in that they don't have the myosins that react with salt that meat muscle has. Pork skins contain collagen which produces the gelatin that will bond thr mixture together once it cools. That lunch roll and mortadella look good! Makes me hungry!

Chris
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Butterbean
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Post by Butterbean » Thu Jan 14, 2016 20:51

The collagen did a good job gluing it together. I wasn't sure how little I could use and get by without using too much and making it greasy. This was just a shot in the dark but it seemed to do the job without it being greasy.

On another note, I ate a chinese sausage a few months ago that was very vinegary and had strings of pork skin inside it like noodles. It was a very interesting sausage and I think I'd like to make some one day. I don't know what they called it but I saved the label and put it in a special place but I can't remember where that place is. Maybe it'll turn up one day.
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