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DAE keep a scrap bin of fat trimmings and end up with better sausage than the stuff from my old job
Started saving beef and pork fat in a labeled bag in the freezer about 4 months ago after a guy at the counter in Cleveland told me his 70/30 blend was the whole secret, and now my breakfast links actually taste like something instead of filler, so what ratio are you all running for pork vs beef fat?
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emmaj3314d ago
Kept a fat bag going for years and honestly the whole thing is kind of a trap. You are basically making a random blend every time since you never know the exact lean to fat going in, and one greasy batch can wreck months of saved trimmings. Tbh commercial 70/30 gets a bad rap because it is consistent, and consistency is what makes sausage taste the same every single time instead of a coin flip. Ngl a cheap pork butt with the fat cap left on does more for my links than any freezer bag ever did. If you like tinkering fine, but calling it better than store stuff is a stretch when you can not even repeat the batch.
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