EMU

[DTJ]

I just got about 10 pounds of ground emu from my uncle who has an emu farm.  He is retired and looking for something new from the meat so he asked me to give it a try.   Any suggestions of some recipes for sausage?  Fat has been added when ground but I am not sure how much, any way to figure that out?  I have been thinking gregs spicy sticks,   If I do good I can get more emu, it is one of those deals where he supplies the meat I provide the rest and we split the results

Thanks for any input

Daryl

[NePaSmoKer]

I just got about 10 pounds of ground emu from my uncle who has an emu farm.  He is retired and looking for something new from the meat so he asked me to give it a try.   Any suggestions of some recipes for sausage?  Fat has been added when ground but I am not sure how much, any way to figure that out?  I have been thinking gregs spicy sticks,   If I do good I can get more emu, it is one of those deals where he supplies the meat I provide the rest and we split the results

Thanks for any input

Daryl

Drive some dat EMU to GA and i will fix it up for you   ;D

[Tenpoint5]

I would say any sausage recipe for Chicken or Turkey would complement the Emu. Never had any so I am just guessing here.

[NePaSmoKer]

I would say any sausage recipe for Chicken or Turkey would complement the Emu. Never had any so I am just guessing here.

Its just a giant chicken is all  :o

[Habanero Smoker]

It seems emu meat is only 3% fat.

The following site has a couple of sausage recipes Sugar Maple Emu Farm

[DTJ]

 If I had the time I would love to bring you some Nepa, your not all that far away  ;). You would think it would taste like chicken  ;D  It is actually a dark meat similar to beef or more so venison with the lack of fat. I guess I should have been more descriptive, I was hoping someone may have used it before. My uncle grinds it and uses it as ground beef and is looking for something different/better.  When I have the time to make something I will document and post

Daryl

[Tenpoint5]

Daryl try making some Summer Sausage  or Snack Sticks with it. Start with a 60/40 mix with pork/beef and go from there. With it being so lean I would say to use 70/30 ground beef to make sure you have enough fat in there. Just thinking out loud

[DTJ]

That is what I was thinking as well, my biggest hesitation is there has been fat added already and I have no idea how much, and of course my uncle does not remember or did not think about how much or what ratio was being added.  I guess I will have to try a some small batches and get it dialed in. 

If I make sticks and they run on the leaner side, since they get dried more than most other sausage will they still be crumbly? 

Thanks
Daryl

[NePaSmoKer]

If I had the time I would love to bring you some Nepa, your not all that far away  ;). You would think it would taste like chicken  ;D  It is actually a dark meat similar to beef or more so venison with the lack of fat. I guess I should have been more descriptive, I was hoping someone may have used it before. My uncle grinds it and uses it as ground beef and is looking for something different/better.  When I have the time to make something I will document and post

Daryl

Yeah dark meat like the 200lbs of goose i made into sticks, SS, bologna, jerky....

[Tenpoint5]

They shouldn't be crumbly with the added fats in the EMU and the fats from the pork or beef. If there is added fats in the EMU already then I would go with 85/15 beef. I use that with my venison and when I make beef sticks. If your worried about the sticks being dry. Go to wally world and get an electric roaster. They are like $40 then you can make a water bath to drop the sticks in after the smoke cycle. to finish them off. I usually wait until the it in the sticks is 135 before I poach if I am doing them that way. Even if they are starting to dry out a little and shrivel up the water bath will plump them back up.

[DTJ]

Thanks 10.5  I have a large pot that I do poach summer sausage and other sausage I just have not tried poaching sticks, don't know why :o

Daryl

[KyNola]

Emu meat is very similar to ostrich.  Deep red like beef and very lean.  I love ostrich grilled with a blackberry/cabernet sauce.

Ask your uncle for a piece of the emu breast and try grilling it.

[Redneckinthecity]

To get an idea of the fat content: If you have a digital scale, you could measure a portion and then cook it (don't add anything to the skillet) and then measure the cooked meat to calculate the % fat.  It won't be perfect because there's some water that will evaporate, but will give you a ballpark to know how much, if any, more you need to add.

[DTJ]

Kynola, I wanted to get some steaks, but he had already groud everything, hopefully next time!!

Redneck, good idea I had not thought of that, would give me a close enough idea.

Thanks for everyones input

Daryl