Maeschak
Songster
Can you make Schmaltz with the skin or just the internal fat? (Or a combo?)
I have a few boys to butcher and am trying to decide whether it is worth the trouble to scald and pluck them so I can make schmaltz with the skin or just to skin them. I am going to can these boys so I do not need the skin otherwise.
Thanks!
I have a few boys to butcher and am trying to decide whether it is worth the trouble to scald and pluck them so I can make schmaltz with the skin or just to skin them. I am going to can these boys so I do not need the skin otherwise.
Thanks!