Backroadmeats has the major league game going, but I'm trying my best here! 40 lbs of beef/pork blend.
I had 14 lbs of pork and 6 lbs of beef, and then I decided while I have the gear out I could go ahead and clean out the freezer. Ended up with 24 lbs of beef and 16 lbs of pork. Some of the beef is a little lean, so I added some extra fat saved from trimming briskets and cutting down ribeye roasts, along with a little pork belly fat. Pretty sure I have enough fat in the grind, but haven't cooked up a sample yet to confirm. (Hope I'm in the right range, because I don't really have a plan B at this point. But it's not my first time doing this, and I'm pretty sure I'll be okay.)
For 40 lbs of meat, I added 10 oz. of salt before grinding. It's not enough, but I'll add more to taste when I decide what recipes to make. My stuffer holds about 10 lb, so I'll divide into 4 batches with different spices. Hope to get it all stuffed tomorrow.
I had 14 lbs of pork and 6 lbs of beef, and then I decided while I have the gear out I could go ahead and clean out the freezer. Ended up with 24 lbs of beef and 16 lbs of pork. Some of the beef is a little lean, so I added some extra fat saved from trimming briskets and cutting down ribeye roasts, along with a little pork belly fat. Pretty sure I have enough fat in the grind, but haven't cooked up a sample yet to confirm. (Hope I'm in the right range, because I don't really have a plan B at this point. But it's not my first time doing this, and I'm pretty sure I'll be okay.)
For 40 lbs of meat, I added 10 oz. of salt before grinding. It's not enough, but I'll add more to taste when I decide what recipes to make. My stuffer holds about 10 lb, so I'll divide into 4 batches with different spices. Hope to get it all stuffed tomorrow.
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