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Fair enough. I like mine with a blend of onion, shallot and garlic sent through the grinder with 3/4 of the pork+fat.

I realize now, with horror, that when I grabbed one pound of the cubed pork and fat before grinding to make some bigger chunks, an onion chunk snuck along with them, so I did get a nice blend of ground fat/lean for the matrix and the chunks for texture, but in that last picture a big ugly onion...

Oh, ok, well I feel like I've found "my people"! HA. Pics or it didn't happen. Here's a few, hope you like them. Pastrami. Kielbasa with bratwurst. Clara side-eying the bratwurst. Finished kielbasa. Triple-smoked kielbasa: cherry; apple; both. Marianski-style T-SPX salami. Today's andouille...

Greetings SMF! Long-time reader, finally joined. My son says I'm having a late-mid-life weird meat crisis but it's better than buying a sports car or sailboat, both of which I have threatened. I love cooking and especially the things of yesteryear, done right and not forgotten. Have all the...