"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