sausage virgin no more

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Griff

Master Chef
Joined
Mar 13, 2005
Messages
5,564
Location
Anchorage, Alaska
I finally got time to try out the new Cabela's grinder I got a couple weeks ago. I thawed a 9 pound boned butt that I froze 5 or 6 months ago and made breakfast sausage. I ground half of the butt and then fried two sample patties. Tweaked the recipe with a little less cayenne at my wife's request and made the rest. Let me add that it is not a problem keeping the meat, bowls, etc. cold when right outside the kitchen door is a 5* deck. It really came out great.

Here's the pics. First the nine pounds of butt chunked.


The chunks seasoned.


The new grinder poised for action.


The new grinder in action.


Test patties.


Thanks guys for all the information and encouragement.
 
Looks fantastic Griff. I need a larger plate for my grinder. The one I have now is too fine for breakfast sausage. Anyone out there have any they arent using?
 

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