I use beef fat free from publix taste great in pork to. I remove all the fat i can from pork and replace it with beef fat.
Bacon added to a bumper of a Buick would be good! I get the bacon ends&pieces at Winn Dixie to mix with venison. Adds just enough fat and flavor
Haha, yep that is one true statement. My friend and senior pastor calls bacon "grace". :>) It makes all thing better. I've also used the bacon ends and peices. I usually just go up to Publix since there isn't a Winn Dixie close by but they don't sell the end pieces so I get a pound of pork fat from the butcher for free. :shifty
I use beef fat free from publix taste great in pork to. I remove all the fat i can from pork and replace it with beef fat.
I've never used beef fat. I guess it would be ok but I imagine that bacon or pork fat would be better. I guess it depends on your taste preferences though so whatever floats your boat would be fine! :rockon
My wife, being Italian, makes a traditional Lasagna every year for first course Christmas dinner. Several years back she wanted to use all wild meat for it. Now everyone requests that she do it that way from now on, as it is a hit. She uses the pan style sausage for the ground meat part of it, and link sausage sliced thinly for the other layer.
For sausage it doesn't mater but for burgers venison and beef only is the best burger. Plus it free i don't have to buy the beef fat.
I don't get enough from wild hogs most of them become bacon or ham or Canadian bacon. I cure the shoulder back strap the leg quarters.
All you guys are lucky getting your beef fat for free. Publix up here charges for it! Although it's not a whole lot of money. If I understand everything correctly, what's funny is that THEY get charged to dispose of it so they're saving money and THEN making money... Guess when there's a market for it it's the law of supply and demand at work.
I use beef fat in my burger meat and grind up a boston butt for my sausage and snack sticks. I've played with percentages to get the right amount of pork/venison in the mix and everyone I know likes what I do. I use AC Leggs seasoning for it and add a few additional things, like extra sage, to the mix to make it more of my own. I also add a little something-something to cut some of the salt - something a sausage maker in Lake City recommended to me. Can't give all my secrets away on the Interwebs 😉
When I make sausage I'll make/mix and then cook a couple small patties to make sure the taste is to my liking. If so I'll bag what I want for patty sausage and then stuff the rest. This year I'm going to do a smoked pepper jack cheese sausage with jalapenos! :rockon
