kyle thx kyle! Yep, same recipe exactly, and it is a good one. That meatandsausages site
meatandsausages dot com, is pretty much Marianski’s book transcribed to web. It is the english version of original polish site that Marianski and originalfounder developed. To me, I think it’s one of the best recipe sources on internet, and bought the book version too.
13lbs of pork fat put up !!!
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Thanks
The Feedlot -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
The Feedlot lucky dog I have heck trying to find it.
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That’s a great way to store it. I’ll have to start doing that. Thanks
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Hunter-Steve your welcome sir
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I’m jealous too. Trying to find pork fat on Long Island is impossible. I go hog hunting in florida once a year and the hogs are very lean so I have to try to find pork fat or buy domestic pork butts to mix.
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Mint ksbowman83 John Belvedere fishfanatic1 Are all with you on LI, anyone know where he might be able to find some fat? We used to have someone out there called retiredrailroader or something but he doesn’t seem to be active anymore.
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The Feedlot If I may ask, did you grind it then pack? If so, how do you get it from all sticking together before it freezes? I have done the same in the past and when I removed it from the freezer, it is one big block. I would like to have it like frozen high temp cheese that I can pour in my mix. Thx, Bubba
If the women don't find you handsome, they should at least find you handy - Red Green
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smokinbubba if I were going to do a large amt. I would course grind and package in amts. that I normally use
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