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I love brat burgers! It is almost as good as top-grade hamburgers. I think it's about time to buy another pork but, and grind 2/3 into Brats, and 1/3 into sausage.
I've heard that before, but I've also heard it depends on how you freeze it. In the past, I always put it into sandwich bags, so I wouldn't think they'd last a long time. Now, if they were vacuum sealed, that MAY be a different matter.
I have read some complicated methods of figuring this out, but yours is by far the simplest, and using reverse figuring, it checks out! THANK YOU!
Now for another question: how long can you keep beef or pork fat in the freezer?
I'm planning of smoking an Eye or Round to thin slice for sandwitches. I've done this before, long before, but can't find notes for time and temp. Can y'all help me out?
I always keep brisket fat trimmings and use them when I grind my own hamburger. I haven't done that for a while, but with beef prices still hight, I think I start doing it again. The fat I have is pre pandemic.
There are lots of Jimmy Dean TV show clips on YouTube. It really amazed me just how talented he was. One clip he had the Elemy Brothers on, and they sang one of their hits, with Jimmy adding the third horomy. It was great!