I often keep some precooked polish sausage in home freezer storage and sometimes experiment to find different ways to enjoy it. Over time I have developed what I believe to be a “worth sharing” soup; that will be the subject of this post. Here is a picture of mostly all of the starting ingredients for… Read More »
Last week brisket prices momentarily descended from the stratosphere; when a local supermarket chain ran them at $2.99 per pound for the week. We were still long on Choice ground beef in our freezer. Such ground beef is made by grinding 3 or 4 whole eye of round per one packer style brisket. Still, I… Read More »
I like my chili similar to how I like my Goetta, made with shredded meat. Aside from better chewing enjoyment and the added aesthetics, shredding retail grade meat is a great way to assure a high quality level. Most ground meat products are produced from culled breeding stock and/or market animal carcass trimmings. Some such… Read More »
Most of my extended family regularly eats precooked sausage patties for breakfast. I don’t really like them eating a lot of mechanically separated meats or otherwise overly processed meat products; that are commercially made from combos of trimmings. So, that’s a big part of why make my own. Additionally, the premium precooked sausage patties made… Read More »
Bought 42 pounds of boneless pork shoulder butts. Took 1 1/2 pounds of lean (3.5% of starting raw weight) from the top shoulder blade area (Supraspinatus muscle) to slightly increase the sausage batch fat percentage. Estimated another 1 1/2 pounds of combined bag purge and objectionable material trim loss. 42 starting pounds minus 3 pounds… Read More »