I caught a deal on pork butts @ $1.29 per lb. (only in 2 packs) so time to grind some breakfast sausage. I also had about 7 lbs of pork trimmings from fatty edges of pork bellies that have been cured into bacon this winter. I ended up with 25 lbs of seasoned sausage that I divided into 30 portions for the freezer.
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Restocking Pork Breakfast Sausage
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Club Member
- Jun 2016
- 4146
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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Club Member
- Apr 2016
- 2351
- South central Illinois
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2 reverse flow stick burners (I built)
Propane griddle
3 charcoal grills
pellet grill
Meat slicer, meat grinder, sausage stuffer
Seasoning that I use for breakfast sausage. Years ago I would buy sausage from Behrmanns and thought it was very good. Seasoning tastes great - their sausage very fine ground and very fat. I use a courser grind and a less fat - straight pork butt is a bit lean, need to add a little oil to fry it. So save whatever pork fat you can to add into sausage.
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