Dan Gliballs
Well-Known Member
I bought myself a new sausage stuffer for xmas and what a piece of kit!
I knocked up 13lbs of bangers last night but they are too dry, my last batch were also too dry so I increased the fat content in this batch but it still isnt enough!
10lbs Venison to 3lbs pure Pork fat, the haunch was from a good beast so it also had a fair bit of fat to it.
Dont really want to go higher than 30% added fat incase I start to lose the Venison taste.
Any ideas?
I knocked up 13lbs of bangers last night but they are too dry, my last batch were also too dry so I increased the fat content in this batch but it still isnt enough!
10lbs Venison to 3lbs pure Pork fat, the haunch was from a good beast so it also had a fair bit of fat to it.
Dont really want to go higher than 30% added fat incase I start to lose the Venison taste.
Any ideas?