Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: brew on June 28, 2022, 06:59:02 PM

Title: Cash & carry/US chef store
Post by: brew on June 28, 2022, 06:59:02 PM: Just saw an ad from the old Cash & Carry now called US Chefs store and they have boneless pork shoulders for $1.89/lb. This is what we buy to grind and season for bulk breakfast sausage with the recipie found on this site "one great breakfast sausage recipie"...gonna do about 90 lbs between the 3 of us. They also have brisket at $2.99 / lb and gonna pick up a few of those also. We normally do two 30 pound breakfast sausage runs per year and that is good for the 2 of us. Price of meat/seasoning and bags for packaging usually runs us around $2 per pound. Never had a gut ache with this mix as I do if I buy store bought bulk sausage
Title: Re: Cash & carry/US chef store
Post by: grundy53 on June 28, 2022, 07:02:37 PM: That's still my favorite breakfast sausage recipe. I need to make a batch.

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Title: Re: Cash & carry/US chef store
Post by: NRA4LIFE on June 28, 2022, 07:03:05 PM: That's decent for boneless nowadays. And that recipe is killer. That's all I use now.
Title: Re: Cash & carry/US chef store
Post by: n_mathews13 on June 28, 2022, 09:09:06 PM: Mind sharing the recipe?
Title: Re: Cash & carry/US chef store
Post by: actionshooter on June 28, 2022, 09:35:11 PM: Quote from: n_mathews13 on June 28, 2022, 09:09:06 PM
Mind sharing the recipe?

Ya, what he said... :)
Title: Re: Cash & carry/US chef store
Post by: TommyH on June 28, 2022, 09:41:34 PM: I think? This is what the thread ... I haven’t tried it yet but am planning on trying it out.
https://hunting-washington.com/smf/index.php/topic,165841.0/topicseen.html
Title: Re: Cash & carry/US chef store
Post by: NRA4LIFE on June 28, 2022, 09:44:47 PM: Don't remember who posted it, couldn't find it as the search function on this site is the most useless in the history of the internet.

Here it is (for 30 lbs meat, I use 2/3 pork, 1/3 venison):

30 lbs meat
9 Tbsp salt
4.5 Tbsp ground thyme
4.5 Tbsp ground marjoram
9 Tbsp rubbed sage
9 Tbsp black pepper
1 Qt buttermilk
Title: Re: Cash & carry/US chef store
Post by: brew on June 29, 2022, 06:32:50 AM: Yup that is it...I use heaping spoons for the dry ingredients and comes out awesome
Title: Re: Cash & carry/US chef store
Post by: KFhunter on June 29, 2022, 07:03:48 AM: Quote from: NRA4LIFE on June 28, 2022, 09:44:47 PM
Don't remember who posted it, couldn't find it as the search function on this site is the most useless in the history of the internet.

Here it is (for 30 lbs meat, I use 2/3 pork, 1/3 venison):

30 lbs meat
9 Tbsp salt
4.5 Tbsp ground thyme
4.5 Tbsp ground marjoram
9 Tbsp rubbed sage
9 Tbsp black pepper
1 Qt buttermilk

It came right up for me :dunno:

https://hunting-washington.com/smf/index.php/topic,165841.msg2187385.html#msg2187385