HuntingBC Champ
Have a couple of legs ready to grind up
missed ground hog day but still going ahead
the intent is for adding to venison for sausage, but it looks like the result will be a lean or very-lean mince
is more trim needed to make a good salami or dinner sausage?
Glad to say I have hunted Northern BC
Simon Fraser had pretty good judgement on what he found in BC
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HuntingBC Champ
I usually add about 10% more fat if just using the legs. If I add beef and pork loin might go to 20% fat add
A Salt Weapon
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
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HuntingBC Champ
today for the hog, the moose is still thawing
Glad to say I have hunted Northern BC
Simon Fraser had pretty good judgement on what he found in BC
HuntingBC Champ
24.3 kg for 2 legs yielded 16.8 kg of ground plus some meaty soup bones and 1 kg of skin for scratchins
price was $40.83 so $2.43 / kg for some primo ground pork
Glad to say I have hunted Northern BC
Simon Fraser had pretty good judgement on what he found in BC
The Way I Am
I go 50/50 for breakfeast sausage, tastes great!
"Our arrows will block out the sun!" "Then we shall fight in the dark!" K.L. Government is not the solution to our problem, it is the problem. R.R. “One of the great mistakes is to judge policies and programs by their intentions rather than their results.” M.F. https://www.youtube.com/channel/UClJ...fYFveARiWyqjQA
HuntingBC Champ
sounds familiar, I think breakfast sausage usually has more pork fat
Using this ground instead of just fat will sure extend the volume. Keeping it all as loose ground for now, lots of recipes to experiment with before stuffing casings
Salami is a different method, that'll take more work
pork rind cracklins last night @ 550 f. smoked up the kitchen, need to try slower longer
Glad to say I have hunted Northern BC
Simon Fraser had pretty good judgement on what he found in BC
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