bnickelson
FNG
When a recipe calls for 15% or 20% pork, do they mean pure pork fat (no meat) or something like pork shoulder (meat and fat)?
Thanks
Thanks
I've seen guys use this strategy and it seems to work great. Most charcuterie books call for straight pork fat. If you use use a pork sholder that is 20% fat and mix it with wild game meat (super lean) 80/20 then you would end up with somewhere around 5% fat content. It seems pretty low. There is a company called waltons that sells everything you need and then some for making sausage. They have a pretty awesome side of the site dedicated to teaching you all the ends and outs that is called Meatgistics University. I would strongly recommend checking it out.I have always seen that figure as pork fat.
I always just use whatever pork is on sale at the grocery store and it always turns out great. I figure that stuff is probably only 20% fat. I can't imagine using straight fat.
Similar, except I do 66/33. A pork shoulder by itself is considered the proper ratio for sausage, but I like the way the mix comes out.I mix mine 80-20 and use pork butts. It is plenty of fat for all types of sausage. I wouldn't want the fat content any higher.
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