Anyone making sausage?

[mosesbotbol]

Originally Posted by Kreth

It depends on the cut. I've had pretty good luck picking a pork shoulder with a nice slab of fat on it. If you use a leaner meat like chicken or venison you'd definitely want the added fat.

Fat back is much silkier than what you'll find on a pork shoulder. It's the quality of fat, not the fact that it is additional fat. I believe my friend trims down the shoulder a lot to utilize the fat back for fat. Other than keeping everything reall cold and not to pulverize the meat too much, it's fairly straightforward (and person job) making fresh sausage. I do like air drying in the fridge for a few days. They shrink up a little and get that dark color.

I am into dry aging beef in my fridge. I have a whole sirloin strip (minus the 10 steaks we've ate so far) on week two. I get about a month or so on strip in the fridge!