The last time I made sausage they cam out way too lean. I will be making brats, polish, and Italian.
So what is the best way to add pork and pork fat to venison?
Should I cube up all the meat and mix it by hand and then run it through the grinder with 1/4 or 3/8 plate.
Or should I run the pork, pork fat, and venison through 1/4 or 3/8 plate separately and them combine them with the other ingredients?
Then run them them through 3/16 or 1/4 plate again prior to stuffing.
I may try putting the stuffing horn on the grinder an shoot it into the casings on the second grind.
So what is the best way to add pork and pork fat to venison?
Should I cube up all the meat and mix it by hand and then run it through the grinder with 1/4 or 3/8 plate.
Or should I run the pork, pork fat, and venison through 1/4 or 3/8 plate separately and them combine them with the other ingredients?
Then run them them through 3/16 or 1/4 plate again prior to stuffing.
I may try putting the stuffing horn on the grinder an shoot it into the casings on the second grind.