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Old 02-15-2007, 11:46 AM   #1
WineMaster
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Default Frozen hunks of meat

When I ordered the last hog, I had the butcher leave a couple of pieces whole and fresh. One is a 16 pound ham and the other is a 14 pound hunk of shoulder. Im thinking of grindin one up into 1 & 3 pound tubes for fatties for the summer smokes. Which would be best to grind and what would be a good spice to use. Im thinking the Maple spice form P.S. Seasoning

120-B Maple Flavor Pork Sausage

SKU: 20289
Sweet and delicious with maple flavor right in your sausage. Enough seasonings for a 25 lb batch.

What should I do
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Old 02-15-2007, 11:52 AM   #2
Jorge
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I'd grind the shoulder and look into ordering the Hi Mountain buckboard bacon kit for the ham.
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Old 02-15-2007, 02:39 PM   #3
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Quote:
Originally Posted by Jorge
I'd grind the shoulder and look into ordering the Hi Mountain buckboard bacon kit for the ham.
That Bacon Kit looks great I will try that with the ham. Do you have to cut the bacon with a slicer or can you use a knife ?
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Old 02-15-2007, 03:06 PM   #4
Jorge
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I like using the slicer to make the pieces uniform.
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Old 02-15-2007, 03:22 PM   #5
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Quote:
Originally Posted by Jorge
I'd grind the shoulder and look into ordering the Hi Mountain buckboard bacon kit for the ham.


Agreed, I would think the shoulder would be better ground for sausage......
And that buckboard bacon kit is good stuff maynard......
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