longwayfromhome
Full Fledged Farker
Naked fattie that is ... and pork, not beef ...
I have had a search and most Fattie/Fatty threads presume you start with a Jimmy Dean store-bought breakfast sausage roll. These are not available down our way so we need to start from scratch.
1. I assume that if I just shape into a roll, it will break up, so what is the best binding mix? Eggs? Eggs + ???
2. What are some nice herbs/spice combinations you blokes have tried?
3. I have plenty of rubs so will try the Victory Lane Sweet BBQ rub, maybe layered with Kosmos Killer Bee Honey rub.
4. What diameter, and what sort of shrinkage (oh no, what am I innuendoizing?)?
5. Internal temp about 160-180, I'll probably go for the upper end of that range.
6. What fat to meat ratio is suggested?
7. Any prep - like forming up and then refridging for several hours to help the binding?
Any other suggestions?
TIA.
I have had a search and most Fattie/Fatty threads presume you start with a Jimmy Dean store-bought breakfast sausage roll. These are not available down our way so we need to start from scratch.
1. I assume that if I just shape into a roll, it will break up, so what is the best binding mix? Eggs? Eggs + ???
2. What are some nice herbs/spice combinations you blokes have tried?
3. I have plenty of rubs so will try the Victory Lane Sweet BBQ rub, maybe layered with Kosmos Killer Bee Honey rub.
4. What diameter, and what sort of shrinkage (oh no, what am I innuendoizing?)?
5. Internal temp about 160-180, I'll probably go for the upper end of that range.
6. What fat to meat ratio is suggested?
7. Any prep - like forming up and then refridging for several hours to help the binding?
Any other suggestions?
TIA.