Anyone else do it yourself? I used beef this year, pork the last few years, does anyone have any prefenence or logic? I usually add about 15-20% fat to my burger, sausage, and pepper sticks - a lot of cooks out, does the flavor leave when I drain off the fat?
I havnt heard this topic on O.D. before-
I havnt heard this topic on O.D. before-
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