Cary Grant
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We're not talking Jimmy Dean here.
Yeah... at least you're still alive.
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We're not talking Jimmy Dean here.
Try pricking with a needle or a safety pin next time. I have not done a side by side test of this yet but my dad swears by it. The holes are big enough to allow for some grease to escape but not big enough to rupture...
That's exactly what I don't want to have happen; the "grease" escape. I want to keep as much of that as possible in suspension in the meat. As Kyle has said, sausages can be viewed as a meat emulsion with fat suspended. The goal is to not render any more of the fat out than you can help.
That's exactly what I don't want to have happen; the "grease" escape. I want to keep as much of that as possible in suspension in the meat. As Kyle has said, sausages can be viewed as a meat emulsion with fat suspended. The goal is to not render any more of the fat out than you can help.
The cooking process is going to render some out. With no means to escape you risk explosion. I'm not sure you can possibly keep all the grease in or if you would really want to. Maybe try double casings and do a side by side test against ones you prick.
I've had a casing rupture once and I think that was just because I was hungry and turned up the heat too much. Cast iron Dutch oven, with lid, medium/medium low heat.
Grillin, someone as interested in this topic as you are, really needs to buy this book: http://www.amazon.com/Charcuterie-Cr...6631555&sr=1-2
As a semi-friend of Bryan Polcyn - I think you should give him some credit for the book too!
Doesn't the link do that? I'm just sayin'
I said that because he keeps calling it "Michael Rhulmann's book" I'm going to be in Detroit next week... hoping I can make it to Bloomfield to try out his new place one night.