These fatties were made from the rib trimmings that I saved through out the year. As soon as I get back from a comp I put the trimmings into the freezer, then when I have about 50 pounds, I thaw them out. I yield just under 50% ground pork/fat after bone removal. I mixed these with sage, thyme, crushed red pepper, and a few more spices. I rolled them into 3 pound fatties and smoked them over some hickory. I applied a maple glaze and enjoyed. Some of these went to friends and family. But, more importantly, a few went to my butchers. They love stuff like that.
1 comment:
Since I'm away on vacation I forgot it was Friday. Glad I have the blog to keep my days straight. Miss you!!!!! Kris
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