I mix 50/50 wild and pork trim and have never noticed it going rancid, even after a year. Perhaps the difference is some are talking about ratios using trim and others are using pure fat?
I could see a sausage using 50% pork fat having issues with long term storage but haven’t experienced that with trim.
__________________
Princecraft, Humminbird, MinnKota, Cannon, Mack's Lure, & Railblaza Pro Staff
YouTube: Harder Outdoors
Instagram: @harderoutdoors
FB: HarderOutdoors
|