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Post by Toby Benoit on Mar 23, 2011 19:38:59 GMT 12.75
I had some of the scrap meat from Chicken's boar hog, a couple a shoulder off a fat sow I shot and some various cuts of venison still in the freezer. I cut it all up and ground it together, it came out to about eleven pounds of meat all together with a 2:1 pork to venison.
I used a couple a packs of Eastman's Hickory n Sage sausage mix (first time using it) and I'll be doggoned if it didn't turn out really tastey. It's some tastey stuff and the consistancy was just right...not too much fat dripping from the George Foreman and no crumbling.
Some times ya get lucky I guess; I'll be ordering more of that seasoning! ;D
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Post by Paws on Mar 23, 2011 22:33:00 GMT 12.75
That sounds like it needs smoked Toby! ;D ;D
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Post by Toby Benoit on Mar 25, 2011 14:53:00 GMT 12.75
Yer right!!! Now I gotta talk to dad and see if I can borrow his smoker, lol. Great idea! I had some this morning for breakfast and it were good! I had got the new ginder (a .75hp Deni) for Chrstmas and this was its maiden voyage. Doggone that rascal sho is fast!!! Seemed it didn't take much ti,e at all and I was finished. After I cut up all the meat into 1-2" chuncks, I ran it through with the course grinding plate and then I spent a few minutes mixing it all up and then ran it through again with the medium plate and stopped there. I didn't want to use the fine grinding plate cause I don't like the meat to lose it's consistancy. Best of all; Granny ate some of it last night for supper and again for breakfast and lunch today. She loves it!
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Post by Two Tales on Mar 25, 2011 15:24:12 GMT 12.75
smokin'it do sound good that is if there be any left after ya'll get done with the samplin'
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