|The pork. Just chillin'.|
|So was the beer. It's all about the essentials.|
|The station is prepared. Fire up the KitchenAid!|
|We'll have our own sausages in no time!|
Like I mentioned, I'm a bit picky about meat. If there's some marbling throughout my steak, I will cut around it. Fat hanging out on the edge of my cut? It will be trimmed and banished to the edge of the plate, even if I have to sacrifice a juicy morsel of meat in the process. I prefer white meat to dark because, well, the dark meat is "dirty" and usually takes more time to pick through so I can positively eliminate all the gristle and goopy stuff. Yes, this is how I operate, and, yes, there is goopy stuff! Don't deny it.
|Pretty proud of his new toy|
Back to the meat grinding station. Many of the pieces were a little too big to fit, so I had the honor of trimming them. And when I say trimming, I mean eliminating chunks of fat. It was my own version of natural selection. Very sorry, piece of pig, your meat-to-fat ratio does not meet the standards. You cannot contribute to the sausage stuffing experience. Thank you for coming. It had to be done. Devin tried to convince me it was unnecessary, but I did it anyway.
|Putz: "Whatcha doing, guys? I can't see. What's that I smell? Beggin'?"|
|Somehow, this looks way better. A stretch, I know.|
|The pig awaits its flavor boost!|
|Flavor boosters! BOOM!|
Update: I hate sausage more.
|Devin rinsing the casings|
|A couple examples of our recipes - Looking better!|
|With the casing in place, it was time to start stuffing!|
|Add a little orzo...|
|Doesn't that look amazing?|
|I love my chef!|
|Who's coming for dinner?|
Here's to new adventures in the kitchen and pig parts that yield good eats. *Cheers*