Hey everyone, I'm tossing around some different ideas for fatty fillings but before I go on and make one, I also want to know about the wrap.
1) does it matter what kind of ground meat I use? Pork vs beef? Also what kind of fat content should I look to use ?
2) I see that some people don't use bacon, however, it looks like when you don't, the fatty tends to lose some shape and tends to slump down. I'd prefer not to use bacon but I want to keep the shape. What are my other options ? Cooking twine, cheese cloth, other meats?
Thanks in advance
1) does it matter what kind of ground meat I use? Pork vs beef? Also what kind of fat content should I look to use ?
2) I see that some people don't use bacon, however, it looks like when you don't, the fatty tends to lose some shape and tends to slump down. I'd prefer not to use bacon but I want to keep the shape. What are my other options ? Cooking twine, cheese cloth, other meats?
Thanks in advance