last chance before the fest!!....for moose test

mikeb6109

well i have 12 pounds of moose in the fridge that i need to turn into sausage for the fest. and still in the testing stages so i guess tomorrow better be good.
after searching high and low for just plain pork fat i was disappointed in finding not one spec of it. i have a boston butt in the fridge for pulled pork but i really do not want to start cutting some of it up to grind up for the sausage,so will run out to the store and pick up some ground pork to mix in with the moose.my intentions are no more then 1 or 2 pounds of pork to add to the whole 12 pounds of moose.then will divide in two batches. one i will mix in bomba (couple cups)then some salt and pepper ! then the other half i was thinking same but will add to the mix sun dried tomatoes,and maybe some mushrooms(chanterelle)for that earthsy woodsy taste, should blend well with the moose.
wish me luck and lets hope it all turns out good.
if you have any suggestions please do let me know cause i am open to any tips and ideas!

BENTE

go buy a couple boston butts... i am not sure what they look like up there butt when i get the "big"package here there are two butts cryovacked in one package that when i start trimming them i could have enough pork fat to provide you with the pork fat and make for some good pulled pork later...


just my thoughts :blink:

mikeb6109

the butts here are pretty much lean in my opinion. cause i always though the pulled pork needed the fat it has to moisten it during the long cook? maybe i just need to trim more fat off my butts???

Big'un

Buy some fatback or purchase some picnics; after cutting the skin off you'll have a good bit of fat.
OR...how about buying some "not so lean bacon" to cut it with. HTH. I can't wait for the moose to get loose in Ga.!!!!

mikeb6109

i had thought of cheap bacon but scared it might over power and loose the moose taste.

Little Steven

Mike,

That's exactly what she said to me yesterday. When I agreed she punched me in the mouth.

Steve

FlaPoolman

Mike I gotta agree with Steve. If you want fat butts we have them in the south. I can type this now because the wife's, OUCH DAMN IT, never mind she's up now :(

BENTE

lean?????

i guess those canadian pigs are more lean because they run around to keep warm :pinch: :silly:


i have cooked alot of butts















one for sundown


and i have always found a "fat cap"... that sounds like it could be useful in your sausage trials

BENTE

or if it is cheap bacon have the overpowering of non egg smoke

best to try panchetta

Smokey

I think the "Fatback" idea makes sence. Don't know if it has much flavor to it (that would take away from the moose).

mikeb6109

well i picked up some pork belly....unsalted and not smoked. i took the stuff that had less meat possible and will cutting it in very small pieces and will also add a little over a pound of ground pork. will start later today got many things to do around the house first! winter is coming faster then expected..... :ermm:

Beli

Mike
Pork Belly is the best. Says Beli. :laugh: :laugh:
Actually haven´t a clue about that animal... :unsure: never even seen one..... ..let alone tasted it :blink: ......Sure yours will be great anyway....good luck!!!!

mikeb6109

well my friend in a week you will be able to taste it.
i am hoping that i will be able to get a few steaks and maybe a roast to bring along as well!so should be your chance in tasting it!just make sure you make it to the canadian corner to see us and maybe cook with us for a bit!!

Beli

Definitely yes mi amigo, won´t miss that chance for the world. See you soon.

Boilermaker Ben

back fat is what is traditionally used for sausage, not belly fat like bacon or pancetta.

Were you just looking at what the butcher had on the shelf, or did you try asking if they have any fatback? A butcher or grocer that makes their own sausage (often ethnic grocers) should have fatback and casings.