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bluetang 08-16-2010 01:56 PM

Spare rib trimmings sausage follow up w/ pron
6 Attachment(s)
I fabbed 8 spares into St Louis's. Ended up following campdudes advice and added some fat into the trimmings, glad I did. Came out with 16lbs of product from the trimmings from 8 spareribs. Finally made a pizza fatty and relaxed. Not unhappy.:-DAttachment 44191

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NeoTrout 08-16-2010 02:03 PM

Looks great. I've done that the last couple of times I made spares. Best use of trimmings I know. :cool:

Smiter Q 08-16-2010 02:43 PM

I am still on the learning curve.
Can you share fat amount, and do you just buy fat?
Newbie question:oops:

bluetang 08-16-2010 03:00 PM

Up until now I've used butts. 17 lbs boneless butts mixed with 5 lbs fat. The fat I get at either Publix or Winn Dixie. I get there early, tell the meat dept what I need and come back for it later. They give it to me free. Once it's in the offal bucket, they can't give it out, that's why early is best. This batch was a new thing for me, using rib trim. I had planned on grinding it Friday, but didn't get to it until Sunday----no fat on Sunday. I had 1.75 lbs vac-packed in the freezer, so that was it. 14.25 trim plus the 1.75 lbs fat. Came out good, will do it again. Thanks

Smiter Q 08-16-2010 03:50 PM

bluetang, thanks for the information. much obliged!:-D
One more question for ya, what machine/press is that?

bluetang 08-16-2010 04:13 PM

It's a "The Sausage Makers" out of NY.
It's a 5lb stuffer. Bought many years back. They (The Sausage Maker) are bit expensive now. Also try
and even Northern Tool, If I had to do it over, I'd get a larger capacity unit. Also look at the LEM chub sealer, it will make life lots easier. Thanks

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