Which Cut of Pork is Best for Sausage?

[nickelmore]

I may stop by and pick up some extra meat while it is on sale.

I usually buy butt roast for 99 cents per pound, but was curious what others think about using a whole ham or a picnic ham.

I have been mixing with venison anywhere from 50/50 to 70/30 ven/pork

http://www.fiestafrescamarket.com/cu.../#!lightbox/3/

[Fishawn]

I just use butts normally also.

When I buy a whole loin to make CB or cut steaks from, I typically grind anything trimmed from the loin and use it for sausage.

[Checkered Past]

I'm a Butt man runs approx 80/20

[nickelmore]

I will look at both, hard to justify 40 cents more for a butt.

[RowdyRay]

Normally I'd say don't waste the money on whole hams or picnic hams, just buy butts. In this case get the cheapest pork possible. Never ground those before, so not sure of fat content. Only one way to find out. Lol.

[Texas-Hunter]

I have great success with either.. The butt will have more fat content than the picnic but no more than 6-8%.. You may have to add more pork fat to your sausage or just toss in 8-10 slices of ground bacon and call it even..

[curious aardvark]

lol well trimmed pork shoulder is best.

But I've actually got a couple of middle leg joints in the freezer for my christmas sausages (half price and then discounted) I'll take the skin off but leave most of the fat as the meat's really lean.
I've never added any extra fat to my sausage. Never had dry sausage either.

The final texture and succulence of a sausage is more down to the grinding temperature and mixing process than anything else.

I Actually think the best meat for sausage is turkey thigh. Very low in fat, but a sweet, juicy and good binding meat.
Makes fabulous sausage of all kinds.

This time of year you should be able to get it really cheap as people (weirdos) seem to prefer the crowns

[Mark R]

There is a lot more bone in a ham or picnic, your yield will be better with a butt after trimming and deboning. Well except the fat content is higher in the butt...butt that's a good thing!

[HawgHeaven]

I too am a butt man... Good meat/fat ratio.

[blues_n_cues]

butt depending on the brand. some have a lot of tendon & it's getting worse every year w/ these genetically enhanced fast grow hogs.
whole boneless loin & those bacon "ends & pieces" boxes make a good ratio or if you can get the belly scraps from a processor.
the fat cap from a brisket makes it tasty too.

[nickelmore]

butt depending on the brand. some have a lot of tendon & it's getting worse every year w/ these genetically enhanced fast grow hogs.
whole boneless loin & those bacon "ends & pieces" boxes make a good ratio or if you can get the belly scraps from a processor.
the fat cap from a brisket makes it tasty too.

I was thinking about using some beef trimmings from the butcher. He has those all the time. I agree the fat content and the way they are trimming some cuts sometimes there is not a lot of fat.

[BIGGLOPEZ]

I haven't made a ton of it but what I have made I use pork shoulder and use as much of the fat cap as possible, It's worked out great for me so far...