i learned from Reihny this..

[Boar]

gearing up for sausage this weekend, i know alot of yu who make sausage go out and buy the pork but to add....what i learned from reihny was pork itself has a 35 %fat content in it self. yuk! so i wanted leaner pork. so i buy the loin, cut the fat cap off and grinder up! i feel with the powderd milk or soy protien, i get a better tastin g product.

[LPS]

Good idea Boar.  That sounds fun cutting a loin up and grinding it.  Nice chunk of meat.  You have me in sausage mode too.  If I do it today I will have to get a High Mountain thing at the store here.  OR I stumbled across meatprocessingproducts.com yesterday after you started talking sausage.  They have a whole list of sausages and what spices to mix yourself to make them.  OR you can buy their spice kits.  Looks like using our own spices means a lot less of the undesirable things that they add to the kits to make them saleable.  There are some 5 lb recipes so I could do 3 or 4 batches and have a variety in the freezer..  YUP just talked myself into that..   LOL  I'll look for more free recipes...  Here is another one:  the spicysausage.com

[Bobberineyes]

Thanks for sharing boar,  I was going try one but had no idea of cutting off the fat cap. I made the not so mistake of looking at rhs website and tgats all it took to get in stuffing mode. Chuck roasts have plenty o fat to em so I'll give the scrap the cap idea a whirl. Thanks lps,  I'm always game on new ideas and seasonings,  just the other day I was snooping around Owen's website, I believe boar uses them and wowser tgey have a bunch.

Happy stuffing!!

[Boar]

yup, thanks lps, bob, try any of the fresh brauts from owen, i love the WI style braut, and the phyll cheese stea k, , less work to just stuff freeze a d package, great stuff.

[delcecchi]

Good idea Boar.  That sounds fun cutting a loin up and grinding it.  Nice chunk of meat.  You have me in sausage mode too.  If I do it today I will have to get a High Mountain thing at the store here.  OR I stumbled across meatprocessingproducts.com yesterday after you started talking sausage.  They have a whole list of sausages and what spices to mix yourself to make them.  OR you can buy their spice kits.  Looks like using our own spices means a lot less of the undesirable things that they add to the kits to make them saleable.  There are some 5 lb recipes so I could do 3 or 4 batches and have a in the freezer..  YUP just talked myself into that..   LOL  I'll look for more free recipes...  Here is another one:  the spicysausage.com

I have several ebooks  that fell of a truck about sausage and cured meats .... Be happy to send them to anyone who is interested.