- Joined
- Jan 11, 2011
- Location
- Lawrence...
After recently making 30lbs of pork and 30lbs of chicken sausage (3types of each) I wanted to swing at all beef sausage again. Made it a bunch of time and mostly always with brisket. This time I'm doing all chuck roll and looking forward to seeing how it turns out.
Going to make one fairly spicy with a Gochujang Habanero setup. Loved a pork bulgogi I made the other week so will do a beef version of that and then I have some KC Steak rub from RD that is like a montreal steak.
About to trim up the meat here and get it in the freezer to firm before grinding. I think I'll get all those habanero's in the 10lb batch :-D
Going to make one fairly spicy with a Gochujang Habanero setup. Loved a pork bulgogi I made the other week so will do a beef version of that and then I have some KC Steak rub from RD that is like a montreal steak.
About to trim up the meat here and get it in the freezer to firm before grinding. I think I'll get all those habanero's in the 10lb batch :-D