pork skin

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northener
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pork skin

Post by northener » Tue Sep 05, 2017 09:33

hi again having great success with fresh sausage and dry just 1 more question i have been cuting the skin off the pork fat do i need to do this for the fresh and dry thks
reddal
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Post by reddal » Tue Sep 05, 2017 13:07

I always remove all the skin - I've never tried it with - but I suspect the skin wouldn't be good in the mix.

We have had some success at making pork scratchings with the skin. Lots of recipes on the internet for this - and its pretty simple.
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Bob K
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Post by Bob K » Tue Sep 05, 2017 13:14

For sausages I cut it off. However is is very good in Head Cheese.
BriCan
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Post by BriCan » Tue Sep 05, 2017 17:41

Bob K wrote:For sausages I cut it off. However is is very good in Head Cheese.

For Headcheese it is essential as it is a binder


There are some fresh sausage recipes that call for the skin
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Butterbean
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Post by Butterbean » Tue Sep 05, 2017 22:50

There is a chinese sausage that uses thin strips of the skin mixed with the mince. I forget the name but its very good and has a very unique texture.
northener
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Post by northener » Wed Sep 06, 2017 09:09

i would just like to thank everybody for their help over this last 18 months from never making a sausage to what i now make is just great had a few failures but thats the way you learn am working on a ferm dry with all aussie bush spices and kangaroo will post the recipe when i get it right might take a while lol once again thks aussie aussie aussie
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redzed
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Post by redzed » Sat Sep 09, 2017 20:47

As was already mentioned, pork skin is used in headcheese, but also in emulsified German sausages such as weisswurst, stockwurst and others. And it just so happens that I am in Germany right now! :grin: Cycling along the Rhine and tasting sausages along the way. You first poach or lightly boil the skins until soft, cool in fridge, dice and add to the other meats. The pork skin improves the mouthfeel of the sausage giving it a lighter, almost fluffy texture.
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Post by northener » Thu Sep 14, 2017 08:49

thks
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