Chicken Fat In Sausage

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ssorllih
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Post by ssorllih » Mon Mar 05, 2012 16:49

Here is a question concerning fat replacer and chicken fat. From a dietary standpoint chicken fat isn't bad but from a sausage making standpoint it isn't good. But could you/we beneficially use rendered chicken fat as the oil in the fat replacer emulsion?
Ross- tightwad home cook
ssorllih
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Post by ssorllih » Wed Mar 07, 2012 04:01

Bump.
Ross- tightwad home cook
vagreys
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Post by vagreys » Wed Mar 07, 2012 20:27

So, Ross, the question is: will saturated fat, specifically rendered chicken fat, work with soy protein isolate for the fat emulsion?

The idea of being able to use schmaltz that way is intriguing. I'd be curious about this idea from the perspective of using some of the fresh, fabulous rendered (pourable) lard I can get from the local latin grocery.
- tom

Don't tell me the odds.
ssorllih
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Post by ssorllih » Wed Mar 07, 2012 21:41

By definition saturated fat is solid at room temperature. Warm melted chicken fat and lard will separate into strata with the more saturated fat settling out first. Some of it will remain liquid down to about sixty degrees
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Post by ssorllih » Wed Mar 07, 2012 21:46

By definition saturated fat is solid at room temperature. Warm melted chicken fat and lard will separate into strata with the more saturated fat settling out first. Some of it will remain liquid down to about sixty degrees
Ross- tightwad home cook
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