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Non-Cattle Specific Topics
Recipes & Cooking
Calling all venison sausage makers... I need help.
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<blockquote data-quote="M5farm" data-source="post: 1072326" data-attributes="member: 18487"><p>Go to a retail store Winn Dixie publix etc talk to the meat manager tell him you want to buy some fat trimming they will have some beef and pork they can sale you. I prefer beef fat it keeps longer. I.use 25 to 30 % . I use leggs seasoning. Course grind fat and meat then mix seasoning. On you second grind add a few ice chips to the mix. It will grind easier and not be gummy.</p></blockquote><p></p>
[QUOTE="M5farm, post: 1072326, member: 18487"] Go to a retail store Winn Dixie publix etc talk to the meat manager tell him you want to buy some fat trimming they will have some beef and pork they can sale you. I prefer beef fat it keeps longer. I.use 25 to 30 % . I use leggs seasoning. Course grind fat and meat then mix seasoning. On you second grind add a few ice chips to the mix. It will grind easier and not be gummy. [/QUOTE]
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Calling all venison sausage makers... I need help.
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