paulvallandigham
Passed On
- Joined
- Jan 9, 2006
- Messages
- 17,538
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The first deer I killed gave me 16 lbs. of scraps, but only about an oz of fat. There just was not enough to bind the meat. I went to my local IGA store, and bought some suet from the manager there, at about $.15 per lbs. I believe I bought 6 lbs., and ended up using only 5 lbs. I ran the suet through the grinder, after grinding the scraps, then blended them together, and ground the meat and suet together before making my sausage. That works out to being less than 30% fat, which is very lean. Then when you consider the slow cooking my recipe calls for, and the "grease" that works out of the sausages to be washed off when the sausages are still warm, I left a much smaller amount of fat in the meat, along with less salt.
Its not as lean as " Soy bean meal" but it is MEAT! You can run around the block after eating it if you are worried about fat, calories, or anything else about it. Good Grief, Charlie Brown! :grin: :wink: :surrender: :thumbsup:
Its not as lean as " Soy bean meal" but it is MEAT! You can run around the block after eating it if you are worried about fat, calories, or anything else about it. Good Grief, Charlie Brown! :grin: :wink: :surrender: :thumbsup: