I go 80/20 or so. I separate the lean from the fatty and then measure it out and get pretty close. I grind the lean coarse and then drop down to a medium for the fatty. Since this was a small batch (10 pounds) i mixed by hand. When I mix by hand, it really jacks up the look of the finished product when sliced. When I use the tub mixer, or my boys mix, it looks MUCH better.
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!
Right on, I took a pork loin out of the freezer just now along with some backfat I had previously frozen. I think tonight a small 10 lb batch will get made. I will be making Landjaeger in the next few days as well if I get me a deer, If not I'll grind up a brisket from HEB.
I've not made landjaeger before, but have always had an interest! I'll be watching for that post!
looks like both are going to happen this weekend, AND I harvested a nice sized 7 point yesterday that I have to deal with. He is in my walk-in cooler taking a nap. I'll start a new post(s) on both the landjaeger and the kabanosy after I get them processed. Will notify ya.
