Vacuumed Packed Whole Pork Tenderloin To Make Homemade Sausage

Whole Pork Tenderloin To Make Homemade Sausage


1 comments

    • John Macdonald on September 14, 2014 at 1:03 pm
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    Too good, lean and very expensive a cut for sausage. There should be at least 25% back fat for a juicy, succulent sausage.

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