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Is skin on meat for broth ok?

Answered on August 19, 2014
Created May 26, 2012 at 2:27 AM

I'm not sure what kind of animal it's from. It's a frozen, hock-type cut, and I noticed when I took it out of the bag the skin seems to be still on it. Not a lot of fat. I'm going to roast it awhile before adding it to the stock pot. Skin on the meat shouldn't be a problem, should it? Hadn't seen it mentioned...

44348571d9bc70c02ac2975cc500f154

(5853)

on May 26, 2012
at 07:34 AM

yep torch works great for pigs and lambs head also. For nostrils and ears and stuff. Which you perhaps want to torch for sure.

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 26, 2012
at 06:02 AM

I use a small plumbers propane torch for that, without going to the blue flame. Works great.

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5 Answers

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 26, 2012
at 03:07 AM

Loads of collagen/gelatin in skin, so should be good!

0
5a44ddf35ab962b11a375b94f3e7e800

(175)

on May 27, 2012
at 03:24 PM

Depends how much of the joint is actually skin/fat compared to meat, and how that affects you recipe/dish. I've had a few stews go a bit wonky when the "meat" melts! I'm not fond of THAT much fat!

0
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on May 26, 2012
at 11:29 AM

Fine if it's grass fed/finished. Not so fine if it's conventional.

0
A4216f1b1e1f5ab3815bd91700905081

on May 26, 2012
at 06:03 AM

It's fine. I'd also score the skin down to the fat layer to let more out during cooking.

0
44348571d9bc70c02ac2975cc500f154

(5853)

on May 26, 2012
at 05:57 AM

Propably the best. Just dont forget a Bic razor. For hairs :)

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 26, 2012
at 06:02 AM

I use a small plumbers propane torch for that, without going to the blue flame. Works great.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 26, 2012
at 07:34 AM

yep torch works great for pigs and lambs head also. For nostrils and ears and stuff. Which you perhaps want to torch for sure.

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