Lee626 wrote:
Good morning everyone, today it will be 49 and cloudy here but much nicer tomorrow, Hey Gordon, how much pork fat do you add to your sausage, i used to do about 70/30 and that seemed to be just a tad dry but tasty, i didn't want to over do it with the pork.
Morning all. 41 and creeping up to 45. Kinda cloudy but at least it's not snowing. Plum wouldn't it work better if you used your Lincoln Logs instead of the erector set to build the garage.?
I've heard of people using gray water for irrigation, and having grown up with a septic system I know it's a good idea, but this is the first time I heard of a building code for it.
I'll be grinding sausage as soon a I finish breakfast. One batch of breakfast, sage sausage and one batch of Italian. I use a pork shoulder with whatever fat is in it and I agree it sometimes seems to need more fat. Just put a touch of oil in the pan so it doesn't dry out when I fry it.