<![CDATA[Yellow fat between snack sticks meat and casing]]>Re: Stuffing snack sticks?used 80-20 ground chuck and got yellow fat deposits between meat and casing. Any suggestions on how to avoid this?

]]>https://waltonsdev.nodebb.com/topic/1662/yellow-fat-between-snack-sticks-meat-and-casingRSS for NodeThu, 10 Sep 2026 23:14:48 GMTSun, 20 Oct 2019 00:35:42 GMT60<![CDATA[Reply to Yellow fat between snack sticks meat and casing on Mon, 21 Oct 2019 20:48:44 GMT]]>mcgreggr It has to be either not enough protein extraction (doesnt sound like it from your 8 minutes back and forward) or smoke schedule. So, I think you are probably going too hot too quick. What is happening is the fat is rendering out of the meat and being pushed out, it then gets trapped just like you are saying.

Also, beef fat tends to have a yellowish tint to it so I’d recommend pork, that has a nice white color to it and it is creamier.

THe other thing I would do is to add a binder like sure gel!

]]>https://waltonsdev.nodebb.com/post/8499https://waltonsdev.nodebb.com/post/8499Mon, 21 Oct 2019 20:48:44 GMT<![CDATA[Reply to Yellow fat between snack sticks meat and casing on Mon, 21 Oct 2019 15:20:00 GMT]]>mcgreggr that might have been sufficient. Now I would agree with jehatha that your cooking schedule might be the culprit

]]>https://waltonsdev.nodebb.com/post/8482https://waltonsdev.nodebb.com/post/8482Mon, 21 Oct 2019 15:20:00 GMT<![CDATA[Reply to Yellow fat between snack sticks meat and casing on Mon, 21 Oct 2019 15:17:08 GMT]]>Departing Contestant mixed forward and reverse for about 8 minutes and until mixture was good and tacky.

]]>https://waltonsdev.nodebb.com/post/8481https://waltonsdev.nodebb.com/post/8481Mon, 21 Oct 2019 15:17:08 GMT<![CDATA[Reply to Yellow fat between snack sticks meat and casing on Mon, 21 Oct 2019 15:05:01 GMT]]>jehatha I followed the Waltons directions to a T. Fresh, there was no problem, but noticed yellow fat when vacuum packed and frozen.

]]>https://waltonsdev.nodebb.com/post/8480https://waltonsdev.nodebb.com/post/8480Mon, 21 Oct 2019 15:05:01 GMT<![CDATA[Reply to Yellow fat between snack sticks meat and casing on Mon, 21 Oct 2019 13:28:44 GMT]]>mcgreggr mixing time is also critical. Also beef fat is denser than pork so you need to be certain of mixing it well

]]>https://waltonsdev.nodebb.com/post/8478https://waltonsdev.nodebb.com/post/8478Mon, 21 Oct 2019 13:28:44 GMT<![CDATA[Reply to Yellow fat between snack sticks meat and casing on Sun, 20 Oct 2019 23:24:16 GMT]]>I would say your cooking temperature was too high and you melted the fat out of the sausage. Can you post your cooking process and temperatures?

]]>https://waltonsdev.nodebb.com/post/8472https://waltonsdev.nodebb.com/post/8472Sun, 20 Oct 2019 23:24:16 GMT