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Just a follow up on the use of beef fat.
I make a lot of smoked csabai sausage, 100 % forequarter pork.
A friend of mine asked me to make it with all beef, pork was a big no no.
I used cryovac rump steak with a layer of nice hard white fat, used it all.
Stuffed it all in 32 mm collagen casings, dried and smoked them.
Contrary to popular belief, the csabai tasted great.
So beef fat is on the menu for certain sausages.
My 2 cents worth.