redneck joe
Supreme Mariner
- Joined
- Mar 18, 2009
- Messages
- 11,447
I grind pork butt and do a 70/30 ratio for breakfast sausage. I used to stuff into casing but patties are so much less work.What fat do you use
Benedictine.......respect Joe .My new invention...... Eggs Benedictine.
For my catholic friends I hope you appreciate the humour that I had a glass of wine with it.
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I can message you my address....I grind pork butt and do a 70/30 ratio for breakfast sausage. I used to stuff into casing but patties are so much less work.
For making links I’ll double grind, for patties not worth the effort.Do you double grind? I did single a few times and was talking to my butcher about how it as just ok and he said to double grind. Perfection.
I use my kitcenaid and can only do one grind at a time.Anyone ever try the dual grind attachments for the grinders? Usually I'm running through a pretty fine plate to begin with and normally doing chicken so the dual grind isn't necessary. But it's needed with proper pork imo. Except bratwurst.
Kitchen aid ....ha! my mincer/grinder takes whole 5kg fish and needs a 9hp Honda motor to drive it ......berley is king .I use my kitcenaid and can only do one grind at a time.
I do that as well. Sometimes I’ll make a meat for no other reason than to make sandwiches.
I do that as well. Sometimes I’ll make a meat for no other reason than to make sandwiches.
I meant to say meat loafI do that as well. Sometimes I’ll make a meat for no other reason than to make sandwiches.
Works either wayI meant to say meat loaf