some sausage recipes call for pork shoulder and some fat. Does it matter? I have access to free fat backs but shoulders are pricey.
You answered your own question! Pork shoulder AND some fat back. Pork shoulder is same as pork butt. I use pork shoulder like 5 lbs and add 1 lbs back fat.some sausage recipes call for pork shoulder and some fat. Does it matter? I have access to free fat backs but shoulders are pricey.
I want to use venison as my primary meat. Looking to make slim jims, Kabanosy. Just seeing if i can add just fat back to the venison and be sucessful or do I have to add some pork butt too? Also what are your thoughts on using pre ground pork from the store?
Not an expert here but I'm wondering just how much venison you have to deal with. Venison, as I recall is very lean so if you're going to use say, 15-20 pounds for sausage & stix, you must have the proper amount of fat/lean ratio. If you have say, 12 pounds, you could easily add 3 pounds of butt to make the poundage correct and enough fat back to hit the correct ratio. IMO, pre-ground store pork is mostly fat (from looking at the color) because they are in the biz of making $$. Fat's cheaper than pork and they usually will add some water in the mix to get even more yield. In my area shoulders (picnics) have the skin still on which would have to be removed but they are slightly cheaper than butts. HTH, WillieI want to use venison as my primary meat. Looking to make slim jims, Kabanosy. Just seeing if i can add just fat back to the venison and be sucessful or do I have to add some pork butt too? Also what are your thoughts on using pre ground pork from the store?