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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-16-2010, 02:56 PM   #1
bluetang
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Default Spare rib trimmings sausage follow up w/ pron

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.rib meat.jpg

grdseasoned.jpg

stuffing.jpg

ffa.jpg

pizzafatty.jpg

finally.jpg
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Unread 08-16-2010, 03:03 PM   #2
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Looks great. I've done that the last couple of times I made spares. Best use of trimmings I know.
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Unread 08-16-2010, 03:43 PM   #3
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I am still on the learning curve.
Can you share fat amount, and do you just buy fat?
Newbie question
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Unread 08-16-2010, 04:00 PM   #4
bluetang
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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

Last edited by bluetang; 08-16-2010 at 04:02 PM.. Reason: spelling
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Unread 08-16-2010, 04:50 PM   #5
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bluetang, thanks for the information. much obliged!
One more question for ya, what machine/press is that?
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Unread 08-16-2010, 05:13 PM   #6
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It's a "The Sausage Makers" out of NY.
http://www.sausagemaker.com/
It's a 5lb stuffer. Bought many years back. They (The Sausage Maker) are bit expensive now. Also try http://www.alliedkenco.com/catalog/index.php
and even Northern Tool, http://www.northerntool.com/. 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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