The Roux (Cooking/BBQ/Recipes): Deer Sausage Makers ...

		SaltyCajun.com > Hobby Forums > The Roux (Cooking/BBQ/Recipes)
Deer Sausage Makers ...

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

Thread Tools

Display Modes

11-12-2018, 08:04 PM

lil bubba

Red Snapper

Join Date: Oct 2012

Location: southeast , la.

Posts: 1,175

Cash: 1,404

Quote:

Originally Posted by T-Bone

50% deer 35% boneless skinless chicken thigh......15% ribeye fat

I've heard about the ribeye fat but there's no way my local butcher gunna part with that . He throws that in the fresh sausage for 6 something a pound....Along with the other less desirable scraps...Thats why I grind my own beef , preferably shoulder roast on sale and boston butt on sale for sausage ...

Bookmarks

« Previous Thread | Next Thread »

Posting Rules
You may not post new threads You may not post replies You may not post attachments You may not edit your posts BB code is On Smilies are On [IMG] code is On HTML code is Off Forum Rules

Forum Jump

All times are GMT -5. The time now is 12:39 PM.

Welcome to SaltyCajun.com!

It appears that you have not yet registered with us, or you are not logged in.
Please REGISTER and/or login to avoid seeing this annoying message.
Registration is free, and just may help save the world! :)

Welcome to SaltyCajun.com!

It appears that you have not yet registered with us, or you are not logged in.Please REGISTER and/or login to avoid seeing this annoying message.Registration is free, and just may help save the world! :)

It appears that you have not yet registered with us, or you are not logged in.
Please REGISTER and/or login to avoid seeing this annoying message.
Registration is free, and just may help save the world! :)