I am really hoping for some great advice from the diehard meat cooks out there.
Here is my dilemma. DH has intolerances to a number of things including wheat/gluten, dairy (lactose and casein), and soy, and we are trying to cut out too much refined sugar. He is also suffering from acid refulx which means cutting down on fats and oils, citric acid and other things.
I am trained in special diets and for the most part have no problem adapting meals; however, prepared meat products is beyond my capacity! Trying to buy lunchen meats has become a nightmare - Yesterday I even found the natural meats contain sugar, dextrose, corn syrup solids AND icing sugar.
So, I have started buying chicken, roasts, etc. cooking them up, slicing them on my pro slicer and freezing in "sandwich packs" for ongoing use.
I was precooking bacon and hard boiled eggs for his breakfasts, but he is finding the bacon, no matter how I cook it, is to fatty for his reflux.
I tried making my own sausage patties before, but I used ground pork. For Christmas I got a KA attachment for my Pro model 600 which will allow me to grind my own meat and has a sausage attachment as well. I think I asked a similar question before but I am really serious now and need to know everything I need to make various types of sausages and patties - meat, seasonings, procedures.
You guys are the best and I really respect your advice!
Here is my dilemma. DH has intolerances to a number of things including wheat/gluten, dairy (lactose and casein), and soy, and we are trying to cut out too much refined sugar. He is also suffering from acid refulx which means cutting down on fats and oils, citric acid and other things.
I am trained in special diets and for the most part have no problem adapting meals; however, prepared meat products is beyond my capacity! Trying to buy lunchen meats has become a nightmare - Yesterday I even found the natural meats contain sugar, dextrose, corn syrup solids AND icing sugar.
So, I have started buying chicken, roasts, etc. cooking them up, slicing them on my pro slicer and freezing in "sandwich packs" for ongoing use.
I was precooking bacon and hard boiled eggs for his breakfasts, but he is finding the bacon, no matter how I cook it, is to fatty for his reflux.
I tried making my own sausage patties before, but I used ground pork. For Christmas I got a KA attachment for my Pro model 600 which will allow me to grind my own meat and has a sausage attachment as well. I think I asked a similar question before but I am really serious now and need to know everything I need to make various types of sausages and patties - meat, seasonings, procedures.
You guys are the best and I really respect your advice!
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