In article >,
zxcvbob > wrote:

> jmcquown wrote:
> > "Melba's Jammin'" > wrote in message
> > ...
> >> In article >,
> >> "jmcquown" > wrote:
> >>> What say you? Ground beef, sausage... what to start with?
> >>
> >> Ground beef for the practice. JMO.
> >>
> >> --
> >> Barb, Mother Superior, HOSSSPoJ
> >
> >>
> > Thanks, Barb, I thought as much. There's lots of chatter here about
> > what cut of beef to use. I think starting off with a (fatty) chuck
> > roast, preferably purchased on sale Some folks mention brisket, but
> > I've never seen a plain brisket that wasn't *huge*. I'd have the
> > freezer space, sure, but I'm not sure how easily I can find find beef
> > suet to supplement the fat content.
> >
> > Oh, and I know I'm not going to grind ribeye steaks. I'd rather just
> > have the steak
> >
> > Jill
>
>
> A "packer cut" brisket has plenty of fat, you don't need to add any
> suet. I sometimes trim a little of the fat off to make lean ground beef.
>
> Bob

<http://picasaweb.google.com/OMPOmelet/SmokedSausage09202009#>

Now all she needs is a smoker. :-)
Mine is a horizontal offset.
--
Peace! Om

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