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Originally Posted by mosesbotbol
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.
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I'll have to try using fat back for my next batch. I agree about keeping things cold. I usually try to get the meat partially frozen, then cut it up into strips for the grinder. It goes back in the freezer after each pass. Grinding is pretty easy by yourself, but I find stuffing goes much quicker if you have one person feeding the hopper, and one person coiling the stuffed casing.
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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!
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That sounds interesting. Do you do it similar to
this?