I have two lamb breasts AKA bellies, AKA the fatty floppy piece of meat that hangs off the ribs. I spoke to butcher and he said it should be OK to grind for sausage if I trim out some of the fat(there is a lot of it). After I trim and debone them there should be about 4.5 lbs I only have a cheap manually grinder/stuffer that I bought from a sporting goods store. I only think I have a single plate, although I have 2 plastic stuffer tubes. I plan on putting it through once to grind then adding the spices (blend TBD) and then a second time to stuff. I will be stuffing it into plastic casing as natural and collagen casings are nearly impossible to get kosher. I will then be poaching them in 180F water for about 3 min to set them. I would like to smoke them but not sure if I will be able to as I live in an apartment. I have some Prague Powder #1 in house should I add it? If so how much? Any suggestions, comments, advice, or constructive criticism is welcome. Thanks in advance.
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11/13/09 at 2:31pm