Originally Posted by Hoity Toit
thanks, that's the same that I do, but have never made these "snack stick kabanosy's" with all pork. Mixing is always a challenge to keep the fat smear down. Usually I use a pork and venison mix. I guess I will be trying the "true" Kabanosy with all pork on the next run since I have no venison yet this season. Have you ever just bought pork trimming to use as the fat? I was thinking of using pork loin that Sams has on sale cheap and is really lean, grind, then add some ground pork trimmings for the fat. Thanks.
To help with the fat smear, I've actually laid the ground fat out on a cookie sheet and let it come to almost completely frozen, and then mixed it in. It worked better for me, but I still mash and squeeze it too much. My youngest son has the touch, not sure how he does it, but his hand mix always looks better than mine!
I haven't bought just trimmings for it before. When I get out the equipment to make sausage, I usually make quite a bit, so butts and scraps from them are available.
I understand about the no deer thus far! My wife had surgery, so I've been sticking pretty close to the house this deer season. But, rumor has it, that a doe may arrive at my workplace in the morning! Stay tuned for that one!