Post by Mari on Dec 29, 2023 0:46:25 GMT
Notes:
*We typically use what is called pork shoulder (bone-in) -- We once found pork end loin roasts (bone-in) for $1.29/lb. We save the bones (which obviously still have some meat attached) and boil them down and then can the broth for soups, etc.
*We are using a manual grinder we purchased recently.
*I hand shape the patties individually on wax paper then pop in the freezer on cookie sheets. Once frozen, I put however many we desire into bags and then vac-seal them.
*The way ours come out -- they are very lean so we end up frying them in a little regular olive oil in the cast iron skillets.