I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess
18lbs of bologna ready for the smomer at 5 am
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
That looks good!
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
The Feedlot looking good and ready for smoke
blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by