I'm gonna give this recipe a try, what is (Class II & Class III)?Meats
800g Pork trimmings with connective tissue and about 40% fat (Class III)
200g Beef (Class II)
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Kijek wrote:If you don't have Marianski's "Home production of Quality Meats and Sausages" you should pick one up, There is an incredible amount of information in it.I'm gonna give this recipe a try, what is (Class II & Class III)?
Chapter 11; https://www.meatsandsausages.com/sausag ... on/classes
Oh definitely Kijek, have fun figuring out which one. P.S. If you haven't figured it out yet a good portion of the books can be found online, for free.
Last edited by Bob K on Fri Mar 02, 2018 13:52, edited 1 time in total.