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Old 01-20-2012, 11:09 AM   #21
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Don't use the bone in your sausage (makes it too crunchy).
I'm planning on making pork stock from the bones. Didn't even think of grinding those!
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Old 01-20-2012, 12:04 PM   #22
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Last year the fellow over at a little Italian grocer gave me 13 pounds of pork bones (from his sausage making) that I make stock out of. Free bones makes stock even cheaper.
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Old 01-20-2012, 12:19 PM   #23
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Put some pork bones in your next batch of long cooking tomato sauce.
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Old 01-20-2012, 12:27 PM   #24
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Oh--maybe I'll throw some bones in the freezer for that. Sounds like a great idea.
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Old 01-20-2012, 01:03 PM   #25
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Rock--I've got the pork in the fridge. Can you share your recipes (techniques)? I bought about 22 lb, but that includes the bone. What do you do with the rind? Thanks!
I would research the internet for techniques. I wasn't totally happy with mine. I didn't have the desired size blade so my sausages were all finer grind which is not really what I wanted. They taste great, but I could have done better. I was given a great grinder but with only one blade. I have to get a few more sizes for sausage making....
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Old 01-20-2012, 01:11 PM   #26
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I would research the internet for techniques. I wasn't totally happy with mine. I didn't have the desired size blade so my sausages were all finer grind which is not really what I wanted. They taste great, but I could have done better. I was given a great grinder but with only one blade. I have to get a few more sizes for sausage making....
I have the Cuisinart Waring Pro meat grinder--it has three blades. I am confused as to whether or not I separate the meat from the fat or just cube the meat, weigh it, etc. I got the same cuts of pork you used from FB. I did get mine $1 off because the sale ended yesterday. The "chunks" are still in the fridge. The parts to the grinder are chilling...and I found the casings that I bought a year ago...
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Old 01-20-2012, 02:22 PM   #27
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I've deboned two of the "chunks." I am guessing I have about 6-7 lb of pork. Do I separate the fat from the meat or just chunk it into 1 in. cubes, chill it in the freezer for 30 minutes or so, and then grind and season, stuff? Rock--I find there is a lot of fat on these cuts...hence why they were so cheap. Did you cut off some of the fat, and if so, about how much?
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Old 01-20-2012, 04:16 PM   #28
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Sausage needs fat... though if you think it truly is excessive you can get rid of some.

I did a double grind when I made my sausage.
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Old 01-20-2012, 05:36 PM   #29
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Sausage needs fat... though if you think it truly is excessive you can get rid of some.

I did a double grind when I made my sausage.
I agree. I found that a typical roast doesn't have enough fat, so I would use all of it. Unless you want lean sausages. As far as what blade to use, that would depend on what type of sausage you are making. I see some sausages grind the fat larger than the meat. I think this helps the sausage stay moister by the way the larger fat pieces melt while cooking. Not sure. All I know is I ground everything together and wished my sausages were juicier.
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Old 01-20-2012, 05:41 PM   #30
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The second grinding should help distribute the fat throughout as well.
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