Homemade Sausage Making

Here is a question concerning fat replacer and chicken fat. From a dietary standpoint chicken fat isn't bad but from a sausage making standpoint it isn't good. But could you/we beneficially use rendered chicken fat as the oil in the fat replacer emulsion?

Bump.

So, Ross, the question is: will saturated fat, specifically rendered chicken fat, work with soy protein isolate for the fat emulsion?

The idea of being able to use schmaltz that way is intriguing. I'd be curious about this idea from the perspective of using some of the fresh, fabulous rendered (pourable) lard I can get from the local latin grocery.

By definition saturated fat is solid at room temperature. Warm melted chicken fat and lard will separate into strata with the more saturated fat settling out first. Some of it will remain liquid down to about sixty degrees

By definition saturated fat is solid at room temperature. Warm melted chicken fat and lard will separate into strata with the more saturated fat settling out first. Some of it will remain liquid down to about sixty degrees