Quote:
Originally Posted by catnthehat
I usually look for a 1/3 of the rail weight, but I don't use any fat that I can cut off and am very picky about what I grind.
A good friend and butcher/sausage maker once told me that 'if you will not fry it up and eat it don't put it in your sausage or burger"
Cat
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I agree with this, 1/3 of rail weight is correct if you are a little picky about your meat. I have the same motto.