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Old 08-13-2010, 05:33 PM   #1
somebody shut me the fark up.

bluetang's Avatar
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
Default Spare rib trimmings sausage

Just broke down several spares into St Louis's and have a lot of meat left and, although I usually smoke it, thought I might grind it into sausage and smoke it with the ribs tomorrow. Never used this meat like that before and not sure if any additional fat is needed. Pork always fools me as far as fat content. I do like mine a bit fatty. Anybody doing this? I usually use 17lbs butt and add 5 lbs fat. Thanks.
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Old 08-13-2010, 05:52 PM   #2
is Blowin Smoke!

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Join Date: 07-04-10
Location: Rancho Cucamonga, CA

Sounds interesting. Never made sausage from spare rib trimmings. I'd say you need more fat, especially if you like it a bit fatty. You can always cook more fat out if it's a bit to much. Can't add more after the fact. Take pron.
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Old 08-13-2010, 07:14 PM   #3
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike

That be true enough, ain't adding it after the fact for sure. Think I'll go with that and add a bit more. Will know next time in any event. Thanks.
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Old 08-13-2010, 11:25 PM   #4
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA

boning that meat out is going to be a *chore*
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