What is the perfect meat/fat ratio for a pork butt for sausage making? I have found a butcher that sells whole pork shoulders for a really good price and was wondering if they could be used in place of pork butts for sausage making? they are full skin on shoulders so I thought they should have a good fat ratio in them. I have always used butts but always just took a guess from what they looked like for fat content.
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