Oh man, the ideas are flowing…
-What about making hot dogs or sausage links using the tendon instead of fat?
-Or making an ice cream? Sugar, flavoring and tendon?
-What about head cheese? I’ve had it before and didn’t like it because the gelatin was too soft. This would be quite firm and create a very different texture.
I think on it’s own, the cooked tendon may be too “chewey” and take time to get used to.
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