wheels wrote:Ah nostalgia, it ain't what it used to be!
Canned petit pois, the height of sofistikashon!
Proper Fanny Craddock stuff.
wheels wrote:Ah nostalgia, it ain't what it used to be!
Canned petit pois, the height of sofistikashon!
wheels wrote:I'd get banned for my Fanny Craddock joke!
But it involves: 'a pant in the country'!
Dogfish wrote:It also ended up being the first game sausage I've ever eaten that was not dry. The meat mix was 70% lean elk venison 30% pork back fat.
I've eaten many (many, many) game sausages in the 30-50% pork mix rate and this was far more moist; it didn't, in my opinion, have anything to do with the fat.
sausagemaker wrote:In theory it will work, however when using things like Tomato or citrus fruits like lemon or lime your meat texture can go out of the window.
To stop this you will need to buffer the acid in these products, use Bicarbonate of soda to do this
Regards
Richard
BriCan wrote:Dogfish wrote:It also ended up being the first game sausage I've ever eaten that was not dry. The meat mix was 70% lean elk venison 30% pork back fat.
Without trying to step on anyone's toes. The % are about right (IMO) it's just the fat that's wrong (that again IMO but remember to read the fine print below )
Gotcha. However, there was some variance in favour of lean (I think it was 2.2 kg lean to .8 or so pure fat.I've eaten many (many, many) game sausages in the 30-50% pork mix rate and this was far more moist; it didn't, in my opinion, have anything to do with the fat.
I believe (IMO) it has everything to do with the fat. I am assuming that we are talking 'fresh' sausage here if so in all my years of making game sausage I have never used back fat as we find this the worst to use. Using belly trim is far better as this type of fat that will keep the sausage moist every time. (please read the the fine print at the bottom)
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