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Non-Cattle Specific Topics
Recipes & Cooking
Another hog slaughter question
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<blockquote data-quote="Alan" data-source="post: 1034669" data-attributes="member: 378"><p>Thanks Hook, Dun and Jo :tiphat: That's just what we'll do. I'm making some breakfast sausage this weekend, used a 3lb pork shoulder I purchase from a store, it was as fatty of a piece of pork I could find. Stores out here have no fat back and pork fat is impossible to find in the super markets. They have pork shipped in with a 1/8 inch trim. I'll make sure to save the fat back saved from the hog.</p><p></p><p>For what it's worth just finished a second grind on the sausage and cooked up a patty, pretty good for my first attempt, but I will tweak the recipe in a couple of areas next time. I'll link it later today and It's hash browns, sausage and over easy eggs tonight for dinner!</p><p></p><p>Thanks again,</p><p>Alan</p></blockquote><p></p>
[QUOTE="Alan, post: 1034669, member: 378"] Thanks Hook, Dun and Jo :tiphat: That's just what we'll do. I'm making some breakfast sausage this weekend, used a 3lb pork shoulder I purchase from a store, it was as fatty of a piece of pork I could find. Stores out here have no fat back and pork fat is impossible to find in the super markets. They have pork shipped in with a 1/8 inch trim. I'll make sure to save the fat back saved from the hog. For what it's worth just finished a second grind on the sausage and cooked up a patty, pretty good for my first attempt, but I will tweak the recipe in a couple of areas next time. I'll link it later today and It's hash browns, sausage and over easy eggs tonight for dinner! Thanks again, Alan [/QUOTE]
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Another hog slaughter question
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