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An interesting topic, Adding Pork to the mix. I expect lots of opinions. Personally I like to remove much of the soft mushy fat found between the muscle groups. Do you look for glands and remove them from your sausage mix? Depending how much I remove I'll sometimes add back fat to replace the fat discarded to maintain a certain lean to fat ration. Any comments and advise?
All fat is bad fat…but taste so good. If I ever get a deer, it will be a 60/40 split with pork. For every 5lbs of pork I will add 1 lb of bacon.
All venison fat is bad! Trim it all off. Mix 60/40 with pork shoulder.
I got the guy making my pepperettes to drop it to 70/30..the lowest he could go. Every bit helps when it comes to battling the BMI. :)Quote:
Originally Posted by line052
I asked at Food Basics this morning about the $0.99 lb Pork shoulders they usually have on sale at this time and they haven't got them. They do have their Boneless Pork Loin on this week however for $1.47 lb and that will work great..maybe better.
You may need to add "back fat". The stuff I picked up over the weekend is very lean with very little fat content.Quote:
Originally Posted by MikePal
LOL....almost a week into the sale all they had left was the fatty stuff rejected by the fussy shoppers !!Quote:
Originally Posted by FortyFever
I bought 5 full shoulders from Superstore in Brockville, ended up with 85lbs of meat cubed in the freezer for $1.80/lb, that was after I cut the skin off and took the bone out. We have a lot of wild goose, this is going to be a little nuts, going to mix is 50/50 with the pork. I plan to make up some domestic rabbit sausage and domestic duck sausage too :)
I just made pork sausages and salami. i learned from many older timers and this is what we do. like the OP, we go through the pork removing all glands and the slimy fat. All good meat and fat go in the salami bucket (the best of the best) because its cured and not cooked. The "secondary" meat and fat go in the sausage bucket. You don't have to do this but if you are going to make it yourself you might as well do it right and its good to know that you are providing good quality food for you and your family. Back in the day nothing went to waste including the skin and blood but today we don't have to. We clean the pork the same way when we mix any wild game with it. Quality over quantity.
Interesting thread. A group of us processed 350 pounds of pork shoulder this past Saturday. Our annual run of Soppressata will be ready in 8 to 10 weeks. Just in time, as last years batch is almost used up. :)
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I've also made about 300lbs of dry cure salamis last week...
As Quack states...
Dry cured meats need all slimy fat removed (shoulders are notorious for this), and add only ham fat, or hard back fat..
HOWEVER
If you're making for fresh sausages, all the fat is good..But make sure to add belly fat for best taste..
Good luck.