Originally Posted by
2thDoc
hand mixing fat into already ground meat will be tough. i'd just grind it all again together.
next time, add the fat at the beginning.
80/20 is fine. I use pork trim for sausage and beef trim for burger. I dont know the intricacies of the fat I use. A butcher gives it to me. I've used the fat cap of a boston butt and a beef brisket before. didnt notice any difference.
look a the Walton's web site. that's where I get most of my sausage spices and other processing stuff.
This... I use BEEF TRIMMINGS and it makes the best I have ever had. There is a meat processor in Darl/Flo that I get steak trimmings from. I have been grinding myself for about 20 years because I got tired of the processors leaving silverskin, deer fat, tendons, connecting tissue in the stuff they gave me.
"If there are no dogs in Heaven, then when I die, I want to go where they went."
Will Rogers
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