Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: quadrafire on December 08, 2010, 09:26:40 AM
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I have a few Pork Butts, was gonna grind one for breakfast sausage.
How much trimming to do before the grind. ie. how much fat to leave on it for optimal sausage? I'm assuming you don't want the skin ground and mixed in
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Yup, take the skin off, bone out and grind away. I've found that most pork butts seem to have about the perfect meat to fat ratio for pork sausage.
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Thanks NRA, kinda what I was thinking.
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Take off the skin. Grind as it is if you think it is to fatty then the next time you can cut more fat off until it reaches the taste you perfer. Its all about practice when you make your own. But you get more satisfaction when you make your own.
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I skinned and cut up the butt last night, mixed the spices w/ the chunks, refrigerated overnight, ground it this morning. Just the right amt of fat. Didn't leave any grease in the skillet. Very tasty. I used a breakfast sausage spice mix from Penzeys. penzeys.com (http://penzeys.com)
I see how all you do it yourselfers get addicted to this.
Oh, and I have buckboard bacon and canadian bacon curing right now. Should be done sunday.
Breakfasts around my place are gonna be gettin good.
