can i use pork or beef dripping in sausage making
Posted: Wed Jul 30, 2008 9:55 am
hello all .
great forum i'm a newbi to the magical art of sausage/burger making, i started as i stalk and was getting a fair bit of excess meat off the deer after the prime cuts were taken .
i have made two batches of both sausage and burgers , i am using either belly pork or cheeks to get pork fat content. i am having trouble sorcing "pork fat" my question is can i use pork or beef dripping as the fat content in sausage .
the batches of burgers and sausage i made one of each was made with shop bought flavoring the other i made up . the sausage with the shop bought veison mix is good better than my own make , but the burgers were the other way around the one's i made with my own flavoring were outstanding . i just added some fennel coriander pepper chilli garlic salt .
sorry if the question is sound stupid but i have no where else to ask . i cant wait to get my next deer to convert it to sausage and burgers........neil
great forum i'm a newbi to the magical art of sausage/burger making, i started as i stalk and was getting a fair bit of excess meat off the deer after the prime cuts were taken .
i have made two batches of both sausage and burgers , i am using either belly pork or cheeks to get pork fat content. i am having trouble sorcing "pork fat" my question is can i use pork or beef dripping as the fat content in sausage .
the batches of burgers and sausage i made one of each was made with shop bought flavoring the other i made up . the sausage with the shop bought veison mix is good better than my own make , but the burgers were the other way around the one's i made with my own flavoring were outstanding . i just added some fennel coriander pepper chilli garlic salt .
sorry if the question is sound stupid but i have no where else to ask . i cant wait to get my next deer to convert it to sausage and burgers........neil