Picked up a package of beef cheek meat at Sam's the other day, $1.96/lb, looked like it had quite a bit of fat so I thought I'd use it to make some Texas hot guts. But researching it on the Internet, sounds like it might have a pretty strong flavor.
Do you think it's OK to use in sausage, or should I just go ahead and use it to make some Barbacoa, which it what it sounds like it's meant for.
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Upon further reading, a large chuck roast can be substituted for the beef's head making the whole process viable.
