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<blockquote data-quote="Wedgy" data-source="post: 1879774" data-attributes="member: 64108"><p>Yes !!! that is why the big boars stink. I learned the hard way and cut into one and couldn't get rid of the stink on my arm and shirt for the rest of the weekend. I couldn't imagine cooking or grinding the meat with them in. It's almost as bad as gut shot meat. Ours in CA have been hit or miss in taste and toughness so we generally grind everything up into burger meat with very little added fat. My two favorites are jalapeno cheese(we add puree canned jalapenos and shreaded cheese) and chorizo. Make them into burger patties then put in a zip lock and freeze. Spicey Italian is great for meat balls and in spaghetti. A cheap mix from this place is pretty good. </p><p>[URL unfurl="true"]https://www.smokehousechef.com/ac-leggs-sausage-jerky-seasonings/[/URL]</p></blockquote><p></p>
[QUOTE="Wedgy, post: 1879774, member: 64108"] Yes !!! that is why the big boars stink. I learned the hard way and cut into one and couldn't get rid of the stink on my arm and shirt for the rest of the weekend. I couldn't imagine cooking or grinding the meat with them in. It's almost as bad as gut shot meat. Ours in CA have been hit or miss in taste and toughness so we generally grind everything up into burger meat with very little added fat. My two favorites are jalapeno cheese(we add puree canned jalapenos and shreaded cheese) and chorizo. Make them into burger patties then put in a zip lock and freeze. Spicey Italian is great for meat balls and in spaghetti. A cheap mix from this place is pretty good. [URL unfurl="true"]https://www.smokehousechef.com/ac-leggs-sausage-jerky-seasonings/[/URL] [/QUOTE]
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