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Recent content by Dave Rowell

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    Elk Sausage Fat Source

    I used to be the food safety "police" registered dietitian at nursing homes and hospitals. for many years. No way would I let them do that! But, for us, I want mine a little pink. We do our own game processing and we're very particular. (My wife fails to understand that well-done is essentially...
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    True Dry Cured Bacon.

    OK. Cool!
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    True Dry Cured Bacon.

    OK. Thanks!
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    True Dry Cured Bacon.

    I love bacon, but do prefer to severely limit intake of concentrated nitrites. Since salt is not an issue with us, I'd like to know how to do the same preservation with salt, if anyone has that info.
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    Elk Sausage Fat Source

    I have now done that (pork belly) extensively. It makes a good sausage product. Something else I have now been doing is buying good, locally packaged grassfed beef fat. (I actually kill elk on ranches around there.)the fat costs $2/pound and they deliver it to my small town here in Montana. It...
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    True Dry Cured Bacon.

    Does the cure protect it from bacteria growth during a cold smoke?
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    Elk Sausage Fat Source

    I guess I just don't like to pay for meat or fat to add when I have so much free from elk. I should just get over it! Thanks.
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    Elk Sausage Fat Source

    Thank you!
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    Elk Sausage Fat Source

    Thank you for the input! I'm eating Jimmy Dean sausage as we speak. I want to spend the effort to make sausage out of elk. I have a good blend to work with now. I just wanted to get input on pork fat, since we've always used beef fat. Do you ever use suet?
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    Elk Sausage Fat Source

    That's what I've done for years. I'm reading on other discussions here that beef suet is better than beef fat. I tried kidney fat once and we didn't like it for burger. that's the only time I tried it, though.
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    Elk Sausage Fat Source

    I'll have to ask the local butcher about pork trimmings. Thanks. When we grind, we definitely prefer a little more fat than is in elk meat, which is nil. Thanks!
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    Elk Sausage Fat Source

    I have killed at least one elk every year since 2000 and we have always done all our own processing. Hundreds of deer on top of that. That said, I have never added pork to my sausage for the fat source. We have always used beef suet. Yeah, I know. Everyone else uses pork butt. I've just never...
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