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Unread 01-17-2011, 02:43 PM   #42
Babbling Farker

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Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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I usually cook my tips and scraps as others have mentioned. When you grind them, do you throw them in cartillidge and all? I'm getting ready to make some sausage in a week or so with a couple frozen boneless butts, maybe I can stretch it a bit with some of the rib trimmings in my freezer?
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