Using Fat (For Sausage) - Cured Sausage 201

meatgistics.waltonsinc.com/to...
When we say cured sausage we are really talking about a wide range of meat products. Snack Sticks, Summer Sausage, Hot Dogs, Bologna, and Salami are all part of that. All of those have a lot more similarities than you might think from the taste, size and textures of the products
For all of these products, aside form specialty Salamis, you want to have about 70% lean and 30% fat. Fat has a few different functions in sausage making but two of the most important are its taste and its effect on the texture.
Walton's Learning Center: wltns.link/learningcenter
Meatgistics Community: wltns.link/meatgistics
WaltonsTV UA-cam: wltns.link/waltonstv
Walton's Facebook: wltns.link/facebook
Walton's Twitter: wltns.link/twitter
Walton's Instagram: wltns.link/instagram
Walton's Pinterest: wltns.link/pinterest

[@travdog916]

Always great videos from the Walton’s team. Thank you

[@gunnerclark]

This one was greatly informative. Thanks

[@Waltonsinc]

Thanks Gunner, we have some good information on cured sausage coming this week!

[@ScottysBackYardBBQ]

my grandpa all ways did 50/50. i dropped it down to 60 /40 great videos keep them coming..

[@Waltonsinc]

Thanks Scotty, we have been silent on all media for the last few weeks because we have been building a studio kitchen so we can do even more things!

[@brandonschrank476]

First