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If you like pepperoni sticks I have started to make them with out cutting them with anything. I am actually liking them better. PM if you like. I can't start a pm off tap a talkSent from my SM-G935V using Tapatalk
You can always add fat to defrosted ground meat, although I simply grind mine and bag it and use it for stuff like burgers, meatballs & meatloaf without fat.If you are going to make sausage, you can grind fat with it, you will likely want to run it through the grinder a second time to combine with the fat, water and spices, keep it very cold and you shouldn't have any problem. Most is ground twice anyway. The only drawback is if you are going to make a very coarse, rustic sausage, but for brats, dried stuff, etc, it will be perfect. You could use a larger plate if you are worried, but I wouldn't be.Another thing you could do is get a jerky gun and make ground meat jerky, it's best with as little fat as possible anyway.Yup, doing it yourself is 100% the way to go unless there is no other alternative.