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03-27-2017, 07:09 AM | #31 |
Snacks Are Under My Apron
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How many sausages do you think have ground this burger?
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03-27-2017, 07:43 AM | #32 |
Veteran
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03-27-2017, 07:53 AM | #33 |
Seeking the Truth daily
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Great too. But Im about to stop buying Short ribs at the price they get nowdays.
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03-27-2017, 09:12 AM | #34 |
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I make venison sausage all the time. Meat sticks too. I just buy the breakfast sausage, summer sausage, and meat stick spice packets from either Feldmans or Cabelas, and go that route. I've never been disappointed with the results.
My favorite sausage recipe is to use the Cabelas spicy breakfast sausage recipe, and add real maple syrup to the meat after I grind it. It's killer spicy maple breakfast sausage. |
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03-27-2017, 10:09 AM | #35 | |
Cast Iron Jedi
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Quote:
I've tried some spice mixes before, and while I really liked the flavor, they've all been too salty for my tastes. So I'm sticking with recipes where I can control the salt. |
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03-30-2017, 02:36 PM | #36 |
Cast Iron Jedi
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What do you do with 7 pounds of ground beef?
Ground up the flat of a brisket. Have the point seasoned for burnt ends over the weekend. Now I have 7 pounds of ground brisket, roughly 80/20. |
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03-30-2017, 04:23 PM | #37 |
EvOlVeD
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chili, lasagna, meatloaf, burrito's, all stacked as one plate
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03-30-2017, 04:55 PM | #38 |
Cast Iron Jedi
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03-30-2017, 04:57 PM | #39 |
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03-30-2017, 05:02 PM | #40 | |
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Quote:
My standard answer is tacos. I like tacos. |
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03-30-2017, 05:03 PM | #41 |
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03-30-2017, 05:13 PM | #42 |
Cast Iron Jedi
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03-30-2017, 06:30 PM | #43 |
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03-30-2017, 06:45 PM | #44 |
Mama Tried
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So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder)
Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor. The thing i like about leggs is that the flavor is excellent and consistent if the mix is good. My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents. http://aclegg.com/our-products/
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03-30-2017, 08:41 PM | #45 |
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I've never ground my own sausage before, but I've pulled my own pork. Probably very similar.
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