Trying to get an idea of what cut is best suited for general sausage making.
Pork seems pretty simple, butt or shoulder.
With beef there are more choices so I’m trying to narrow it down. My initial thought would be one of the various types of chuck roast, decent fat content and not too terribly expensive.
Also when mixing beef and pork, what are yalls preferred ratio of beef to pork and what type of sausage.
I realize sausage making has its origin in using the scraps so the fat content, meat type and ratios would vary but I figure this would give me some ideas and help me plan what type to make next.
Thanks
Sent from my iPhone using Tapatalk
Pork seems pretty simple, butt or shoulder.
With beef there are more choices so I’m trying to narrow it down. My initial thought would be one of the various types of chuck roast, decent fat content and not too terribly expensive.
Also when mixing beef and pork, what are yalls preferred ratio of beef to pork and what type of sausage.
I realize sausage making has its origin in using the scraps so the fat content, meat type and ratios would vary but I figure this would give me some ideas and help me plan what type to make next.
Thanks
Sent from my iPhone using Tapatalk
Comment