I want to try my hand at a fatty this weekend. I was thinking of using ground pork, beef and or mild pork sausage.
How do you season the meat? How much salt/lb of meat? The sausage is on the salty side. If I mix with ground beef (50/50) should I skip salt?
I want to keep the "shell" simple (S&P), be creative with the insides. Are there other spices considered "must" in the ground meat?
Thank you
How do you season the meat? How much salt/lb of meat? The sausage is on the salty side. If I mix with ground beef (50/50) should I skip salt?
I want to keep the "shell" simple (S&P), be creative with the insides. Are there other spices considered "must" in the ground meat?
Thank you