chuck wagons summer sausage

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ajwillsnet
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chuck wagons summer sausage

Post by ajwillsnet » Mon Sep 24, 2012 01:10

Hi CW: I am looking at making your semi dried cured summer sausage. I am having a little difficulty understanding what you are doing with the pork fat that you cut into 3/8" dice. Do you leave it at 3/8" or do you grind it finer?
Kindly clarify,

Best Regards,

Bert,
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ssorllih
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Post by ssorllih » Mon Sep 24, 2012 01:19

It is left as the chunks and mixed in.
Ross- tightwad home cook
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