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Recent content by 4pogo7
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Hey guys, I have a decent amount of venison from shotgun season and I am looking for the best place to get pork or beef to mix with it for ground meat. I considered buying 73/27 ground beef and mixing 50:50 to get roughly 85% lean mix for burgers and summer sausage. Would it be cheaper to get...
Did a test fry of the bacon last night to try it out. It didn't get real crispy but that is probably due to the thickness of the pieces. It was a little saltier than I was shooting for but since I didn't smoke it I can soak the other pieces before using them if I feel the need. The flavor was...
Thanks Al!
I have a question on the color of the finished product and the liquid in the bag while curing. Is it normal for the meat to draw the moisture back in like that? Also does the color of sliced meat look normal?