I'm wondering if anyone can point me in the right direction. Looking to use excess fat from beef trim in sausages, or as a ground product for frying with. My initial thought for sausage would be an all beef nduja style or maybe an emulsified product. Any help is greatly appreciated!

Trying to get grilling now that it’s summer again and grill won’t light, new propane tank, new regulator and the burner tubes don’t seem clogged, any tips on what I should be looking at to fix it? No smell of propane when it’s on

Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.

Hi guys!! I ground up some venison summer and pork for summer sausage with 70% venison 30% pork. I used the correct amount of cure #1 in the mix. I stuffed it right after mixing it up and placed it in the refridgerator. Was planning on smoking next day, but unexpected things came up, and haven't got...