Author Topic: Grinding sausage on my own  (Read 18603 times)

Offline NYSporty

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Re: Grinding sausage on my own
« Reply #30 on: Nov 16, 2016, 06:13:30 PM »
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.

Offline Deposit

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Re: Grinding sausage on my own
« Reply #31 on: Nov 17, 2016, 05:11:10 AM »
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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