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Thread: Dinner thread?

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  1. #11
    Member
    Join Date
    Jan 2013
    Location
    Home - mainland nz, actual - Auckland
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    5,462
    Quote Originally Posted by R93 View Post
    I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

    I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
    If I get my local butcher to make some, he ups the fat to 30% as well.





    Sent from my SM-G965F using Tapatalk
    I reckon your talking Shit.
    Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......


    Oh and hot sauce incoming with some brass and lead....
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

 

 

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