Anyone ever cook a fatty to 200?

[bigabyte]

Searching seemed useless, we have a billion fatty threads.

I've wondered about this before, and since I have a fatty on was thinking of just doing it, but then again one of you farkers has probably tried this before.

So, anybody done it?

 

[bigabyte]

I'm wondering if it would fall apart. I'm curious what it would be like all rendered out like that and any remaining connective tissue gelatinized. Then again, it might be leather.

 

[deguerre]

Making pork sausage jerky?

 

[keale]

yeah, but not on purpose! I found one in my fire basket in my UDS!! Well actually more like 500* a little chewy! Sorry (I couldn't help myself) going to my room now...I left one foiled, and left it too long, it was dry... but edible...

 

[HB-BBQ]

I have done it with no problems. I pull mine at 190-200F and they are fine though I wouldn't push it beyond that in fear of drying it out. I do stuff mine with different cheeses so maybe the fat content from the cheese helps keep the sausage from drying at the higher temps.

 

[LMAJ]

I have, again.. not on purpose.. They are drier, and most of the fat renders out, which isn't always a bad thing.

 

[bigabyte]

Thanks. I'm not too keen on drying it out, so I probably won't do it. I was just curious since some sausage is made from shoulder basically, what would happen if you cooked it to the temp you would cook a shoulder.

 

[deguerre]

Ooh! Ooh! Use a chub of Gwaltney sausage! It's about 100 % fat!