Subj : Re: Fats
To   : JIM WELLER
From : Dave Drum
Date : Wed Sep 28 2022 05:44:00

-=> JIM WELLER wrote to DAVE DRUM <=-

DD> my local Humphrey's Market ...  you can specify untrimmed or
DD> fat cap on ... They also have suet, etc. available year around.

JW> It's the same at my local independent butcher, a place called
JW> Northern Fancy Neats (originally named Territorial Meats). They
JW> also process wild meat for hunters and carry ten pound bags of
JW> frozen, shredded raw beef suet for sausage makers working with
JW> ground wild meat as its too lean on its own. They don't have a
JW> website and even their Facebook corporate page is inactive.

Humphrey's processes deer for hunters at no charge - so long as the
client lets them keep 1/3 of the meat for donation to local breadlines
and soup kitchens. It's a pretty neat win-win-win deal.

JW> This lady "sautes" with a little film of boiling water in a fry pan
JW> but of course it is going to taste better with oil or better yet
JW> animal fat and the additions of a little meat. I'd probably go with
JW> already cooked, sliced sausage coins or diced ham.

Well, yeah. I'm an omnivore. Some crumbled Italian sausage would go
nicely in that recipe, as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Italian Sausage (Mild or Hot)
Categories: Pork, Herbs, Chilies
     Yield: 3 Pounds

     3 lb Ground pork
     3 tb Red wine vinegar
     1 tb (ea) salt & fresh cracked
          - black pepper
 1 1/4 tb Dried parsley
     1 tb Garlic powder;(not granules)
     1 tb Onion powder; (not granules)
     1 tb Dried basil; crushed
     2 ts Sweet paprika
     2 ts Red pepper flakes; to taste
          - (opt)
   3/4 ts Ground fennel seed
   1/4 ts Brown sugar
   1/4 ts Dried oregano; crushed
   1/4 ts Dried thyme; crushed

 Place the pork and red wine vinegar in a mixing bowl.
 Sprinkle with salt, black pepper, parsley, garlic powder,
 onion powder, basil, paprika, red pepper flakes (if doing
 hot sausage), fennel seed, brown sugar, oregano, and
 thyme. Knead until flecks of spice are evenly distributed
 through the sausage.

 Divide the sausage into thirds, and form into 3 logs;
 wrap each in plastic wrap. Place wrapped sausage into a
 freezer bag before freezing, or store in refrigerator
 for at least 12 hours (24 hours is better - UDD) before
 cooking.

 UDD NOTE: Can also be stuffed into casings to make 16
 or so nice links. I prefer it as bulk sausage unless I
 am making it for a party/tailgate event.

 Recipe By: Michelle Leigh Gossman

 RECIPE FROM: http://allrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Wasting time is an important part of living.
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