Boston Butt, Ground Pork, or Pork Trimmings., what do you prefer to use ?

Discussion in 'Sausage' started by hoity toit, Dec 17, 2013.

  1. A. Boston Butt that I grind myself.

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  2. B: Ground pork from a butcher shop.

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  3. C. Pork Trimming that I grind myself.

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  4. D. Lard

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  5. E. Bacon ends and pieces I grind myself.

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  6. F. Something else not listed (tell us what you use)

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  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    When making your venison sausage what meat/fat do you prefer to add to the venison and why ?

    See poll. ^

    Also do you prefer a course grind or hamburger grind and why ?

    I am curious as to what other members methods are.[​IMG]

    Thanks.

    HT
     
    Last edited: Dec 17, 2013
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    A. 50/50 venison/porkshoulder.... Usually make breakfast sausage with venison so I like my breakfast sausage ground through my smallest plate....

    For hamburger I add my own ground pork fat at 20 percent with a little finely minced fresh garlic. salt, pepper to taste.....If its gamey I'll subsitute msg for the salt. Fine grind for the burger
     

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