- Jan 17, 2012
- 1
- 10
Hi everybody,
I'm going to try grinding up some homemade bulk sausage using a pork butt along with back fat trimmings from another butt and maybe a brisket. What ratio of lean to fat mixture do you prefer to use when grinding sausage? I was thinking 60/40
Thanks for the help!
I'm going to try grinding up some homemade bulk sausage using a pork butt along with back fat trimmings from another butt and maybe a brisket. What ratio of lean to fat mixture do you prefer to use when grinding sausage? I was thinking 60/40
Thanks for the help!