The Camp Fire > Wild Game In The Kitchen/Campstove Cooking

Grinding sausage on my own

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NYSporty:
I know it's an old thread but I have some thoughts and questions.
I found pork fat breaks down and gets a funny taste in the freezer after 6 months.
I will be using beef fat from a local butcher we have a bunch of grindings from this year and last.
I have been looking at spices on line and want to know what you guys like for premixed spices one can buy.
Or maybe you have a killer recipe I must try.
We have a big electric grinder and new 7 Lb 2 Speed Sausage Stuffer.

Deposit:
I am a big fan of maple or beer cheddar. I to grinds my own and use pork tenderloin rather than fat.

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