Puff1
Chef Extraordinaire
Nope, still the same. Flavor is awesome though.
I agree on the one cup of soy.
I think the fat content is ok.
I agree on the one cup of soy.
I think the fat content is ok.
I just realized..you mixed it with venison...you need to add more fat if you are making sausage with Bambi...if it was all pork most butts have enough fat...but babmi is lean...Puff said:Hmmmm...well this gives me a great excuse to make more.
(For practicing purposes )
Maybe 50/50 on the meat?
That's what I did.Rag said:With that much venison I would have had 2 # of fat in the mix. 20%
Sounds like it's coming down to the soy.Puff said:That's what I did.
That's why I love this board.Unity said:Sounds like it's coming down to the soy.Puff said:That's what I did.
All this troubleshooting is great instruction for all of us!
--John
(Even those of us who don't have a grinder or stuffer.)
Heck, Puff, you were doing it the way they do at The Sausage Maker.Puff said:******! I knew I should have hung them the other way. Lesson learned.
Puff said:That's what I did.Rag said:With that much venison I would have had 2 # of fat in the mix. 20%
Unity said:Heck, Puff, you were doing it the way they do at The Sausage Maker.Puff said:******! I knew I should have hung them the other way. Lesson learned.
--John
Thanks Nick.Nick Prochilo said:Puff said:That's what I did.Rag said:With that much venison I would have had 2 # of fat in the mix. 20%
Thats not 20% fat, thats 20% pork. I'd add the fatback like cleglue said. But it did look good!