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Question about fat in sausagemaking
"Mark Thorson" > wrote in message ... > I've been thinking about getting into sausagemaking, > and I'm wondering what kind of fat is added to red > meat to make sausage. At first, I thought maybe > leaf fat, but that stuff would just melt away when > cooked. I assume it would have to be a fatty tissue > with more substance to it, maybe even skin. Assume > we're talking about pork sausage -- what parts of > the animal are used to supply the fat? bacon? |
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