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  • Sausage: Pork Back Fat - Hunt Talk
    Pork belly and fat back you can interchange in most game sausages However if you using trimmed supermarket pork shoulders for fat you better up the ratio of pork to game or add some additional fat Untrimmed shoulders will have about 65 35 raito Trimed supermarket butts will be about 80 20 You can always cook fat out but you cant add it in
  • Which fat? What percent? - Hunt Talk
    For my sausage, I use the 15 lb Pork Boston Butt Shoulder Roast from Costco I forget, but it's maybe around 30-40% fat I usually do 50 50 pork elk or pork deer If it seems a bit dry, I may go 60% pork 40% game I'd like to try bear fat sometime, but have not yet Never tried beef fat either
  • Adding fat to venison - Hunt Talk
    Not for jerky but I find that pork shoulder is a fantastic addition for hamburger and sausage As a kid my parents always added beef fat to ground venison and it never really tasted good As a young man I followed their lead and used beef fat in my venison Could have been the source of beef fat but it gave my venison that not so good taste
  • Percentage of fat in ground meat - Hunt Talk
    Have never added fat to any of our ground meat - elk, antelope, deer, mtn goat, moose We like the unique flavors of each, and if you don’t smash and overcook the burgers they are plenty tender and juicy and hold together just fine We only add pork fat if we’re making sausage because, well, sausage But even that is only maybe 25%
  • Fat percent for bratwurst? - Hunt Talk
    If you're trying for something similar, I think you need fat and pork mix of 50 50 (fatty pork and pork fat) to venison Alot of guys refer to sausages of all kinds as "Brats" If you're asking as a general fat content for venison, as a standard for sausages with just pork fat I go 25 75 then maybe a little more fat depending on the variety
  • pork beef fat mixer - Hunt Talk
    I always get "fatty pork" which is about 50 50 pork and fat Mix it 1:1 with trimmed venison and it ends up around 20-25% fat Just a tad greasy for burgers but perfect for sausage I usually get 100 pounds for about $125 which is good for the amount of pork in it This is my share after giving away about half:
  • Pork Fat in Bozeman? - Hunt Talk
    If sausage is your goal, many recipes use ground pork butt (shoulder) as half the meat with the wild game as the other half Beef fat to add to ground meat is pretty standard 20% makes a juicy burger I'm a little puzzled by the lamb fat suggestion, and I like lamb Many people find the flavor off-putting Most supermarkets are buying boxed
  • How much pork fat to add to make deer burger? - Hunt Talk
    5%-10% is the Running norm around here Most people use Beef fat Some people add Straight Beef adding some flavor and not as much fat to it I have buddies that eat Venison due to the Lack of fat so they won't add any fat and jsut beef Becasue you do nee to add something
  • venison sausage problems - Hunt Talk
    I grind with the fat and then season it and mix it, then cool it down again and regrind it I add the fat and pork all at once with the first grinding The fat and pork absorb the flavor of the seasoning as well, so you might as well I have found that seasoning it after the first grind distributes the seasoning better through the meat
  • Soaking wild pork in ice water | Page 2 | Hunt Talk
    Back before the internet when information was pretty much learned from experience Our ice water bath method I learned from accident I came home with a hog in the cooler on Sunday and got busy at work and just plain forgot about that hog until Wednesday it turned out to be one of better eating hogs of that size we had killed





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