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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="3waycross" data-source="post: 1072330" data-attributes="member: 6713"><p>Not picking a fight but beef trim is used to make burger. Pork for sausage. You are right that beef lasts longer as it does not go rancid but if you can't eat your sausage in 6 months then you are making too much sausage.</p><p></p><p>BTW what you want is called 60/40 trim, but be advised especially in pork it can have some small pieces of bone in it. For the beef trim you should look for a local processor and buy the 60/40 beef trim from him. Just make sure it's off of white fatted animals.</p></blockquote><p></p>
[QUOTE="3waycross, post: 1072330, member: 6713"] Not picking a fight but beef trim is used to make burger. Pork for sausage. You are right that beef lasts longer as it does not go rancid but if you can't eat your sausage in 6 months then you are making too much sausage. BTW what you want is called 60/40 trim, but be advised especially in pork it can have some small pieces of bone in it. For the beef trim you should look for a local processor and buy the 60/40 beef trim from him. Just make sure it's off of white fatted animals. [/QUOTE]
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Calling all venison sausage makers... I need help.
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