Hello, all three doing just fine and enjoying (at least so they say) what I'm grinding up. Michael is my consistent helper and stuffer-cranker. Here he is with the pork batch.Chuckwagon wrote: How are your boys? (Three of them if I remember correctly).
Would you mind if I threw my 2 cents worth in here?
I'm thinking that I've been to stingy with the pork fat and that I'll keep the wine in my glass.
Do most folks treat the whole shoulder with whatever fat is on it as the lean and add 20-30% fat (fatback) to it? So far everything I've made has been very tasty but on the lean/dry side.
Fun stuff, can't wait for my next batch! Thanks for all the help!
Tom