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Pork Sausage #14290636 11/18/19 Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... ironbender OP Campfire Oracle OP ironbender Campfire Oracle Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... Got an 18# cryopack of boneless pork shoulders for sausage. What % fat are they typically? If you’ve done this before, have you added fat? If you take the time it takes, it takes less time. --Pat Parelli American by birth; Alaskan by choice. --ironbender

Re: Pork Sausage ironbender #14290669 11/18/19 Joined: Jan 2006 Posts: 5,639 Cumberland Plateau, TN S Snowwolfe Campfire Tracker Snowwolfe Campfire Tracker S Joined: Jan 2006 Posts: 5,639 Cumberland Plateau, TN Typically they are 30% fat. This is perfect for our household and we never added more. Your tastes may vary. Just bought 5 myself as they were on sale for $.99 a pound. My biggest fear is when I die my wife will sell my guns for what I told her they cost.

Re: Pork Sausage ironbender #14290835 11/18/19 Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... ironbender OP Campfire Oracle OP ironbender Campfire Oracle Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... I googled for Info. Conflicting info saying 20%, others saying 30%. Also something about primal shoulder cuts having more fat. How does one tell Primal from not? If you take the time it takes, it takes less time. --Pat Parelli American by birth; Alaskan by choice. --ironbender

Re: Pork Sausage ironbender #14290880 11/18/19 Joined: May 2016 Posts: 60,308 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,308 Montana Good question. Depends on how closely they were trimmed? I typically buy butts. Find them to be adequate. I am MAGA.

Re: Pork Sausage ironbender #14290923 11/18/19 Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... ironbender OP Campfire Oracle OP ironbender Campfire Oracle Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... Pork shoulder and pork butt are same, no? If you take the time it takes, it takes less time. --Pat Parelli American by birth; Alaskan by choice. --ironbender

Re: Pork Sausage ironbender #14290947 11/18/19 Joined: May 2016 Posts: 60,308 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,308 Montana I believe so. I like the extra hassle of cutting the bone out. I am MAGA.

Re: Pork Sausage ironbender #14291322 11/18/19 Joined: Jan 2005 Posts: 38,861 South of Minnesota 5sdad Campfire 'Bwana 5sdad Campfire 'Bwana Joined: Jan 2005 Posts: 38,861 South of Minnesota If you want to keep on a schedule with the process, be very careful. One time Waldemar backed into the grinder, and we got behind in our work. Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile. Happily Trapped In the Past (Thanks, Joe) Not only a less than minimally educated person, but stupid and out of touch as well.

Re: Pork Sausage ironbender #14291420 11/18/19 Joined: Feb 2015 Posts: 64 central Alabama C catdoctor Campfire Greenhorn catdoctor Campfire Greenhorn C Joined: Feb 2015 Posts: 64 central Alabama I use butts. I weigh deer and add butts at 30% of weight of deer meat.

Re: Pork Sausage ironbender #14291605 11/18/19 Joined: Feb 2008 Posts: 5,735 Minnesota M MILES58 Campfire Tracker MILES58 Campfire Tracker M Joined: Feb 2008 Posts: 5,735 Minnesota Originally Posted by ironbender Got an 18# cryopack of boneless pork shoulders for sausage. What % fat are they typically? If you’ve done this before, have you added fat? The last batch I made was 50-50 venison/pork shoulder and used A.C. Legg pork sausage seasoning and it came out really good. Minor trim of the fat is all I did.

Re: Pork Sausage 5sdad #14291627 11/18/19 Joined: Apr 2009 Posts: 3,246 Texarkana T Texczech Campfire Tracker Texczech Campfire Tracker T Joined: Apr 2009 Posts: 3,246 Texarkana Originally Posted by 5sdad If you want to keep on a schedule with the process, be very careful. One time Waldemar backed into the grinder, and we got behind in our work. That made me actually lol. I needed a laugh today. Thanks Molɔ̀ːn Labé Grandpa:the road to hell is paved with good intentions. Dad:son you have 2 choices for supper eat or don't eat.

Re: Pork Sausage ironbender #14291789 11/18/19 Joined: Mar 2006 Posts: 3,424 MN B bucktail Campfire Tracker bucktail Campfire Tracker B Joined: Mar 2006 Posts: 3,424 MN In my experience the bone in butts have more fat on them. If you love someone set them free If they come back no one else liked them Set them free again

Re: Pork Sausage ironbender #14291815 11/18/19 Joined: Sep 2014 Posts: 21,774 Clinging to our God and Guns Dillonbuck Campfire Ranger Dillonbuck Campfire Ranger Joined: Sep 2014 Posts: 21,774 Clinging to our God and Guns The fat will vary, I use it all. It works out, it won't be dry, or real greasy. That's all I need. Make sure there is no skin on though. Made some simple S&P sausage the other day. Sav oLot has them for $1.19/lb until tomorrow. Need to buy some more. Smoked 2 Friday. Parents who say they have good kids..Usually don't!

Re: Pork Sausage ironbender #14291911 11/18/19 Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... ironbender OP Campfire Oracle OP ironbender Campfire Oracle Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... Boneless shoulders @ 1.99/#. From the cursed Costco. But, as the thread title ‘suggests’, this is pork shoulder. Without a mean weight, thereby knowing how much fat to add, just wondering fat %!of shoulders to determine if I need to add fat or not. If you take the time it takes, it takes less time. --Pat Parelli American by birth; Alaskan by choice. --ironbender

Re: Pork Sausage bucktail #14291912 11/18/19 Joined: Jan 2005 Posts: 38,861 South of Minnesota 5sdad Campfire 'Bwana 5sdad Campfire 'Bwana Joined: Jan 2005 Posts: 38,861 South of Minnesota Originally Posted by bucktail In my experience the bone in butts have more fat on them. Let's not think about that too deeply. Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile. Happily Trapped In the Past (Thanks, Joe) Not only a less than minimally educated person, but stupid and out of touch as well.

Re: Pork Sausage ironbender #14291983 11/18/19 Joined: Dec 2007 Posts: 25,092 South Carolina MadMooner Campfire Ranger MadMooner Campfire Ranger Joined: Dec 2007 Posts: 25,092 South Carolina Butts are a bit different than shoulder or blade roasts. Butts may be a bit fattier. Same/same for sausage in my opinion. “Life is life and fun is fun, but it's all so quiet when the goldfish die.”

Re: Pork Sausage MadMooner #14292017 11/18/19 Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... ironbender OP Campfire Oracle OP ironbender Campfire Oracle Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... Originally Posted by MadMooner Butts are a bit different than shoulder or blade roasts. Butts may be a bit fattier. Same/same for sausage in my opinion. Use as is or add fat? If you take the time it takes, it takes less time. --Pat Parelli American by birth; Alaskan by choice. --ironbender

Re: Pork Sausage ironbender #14292035 11/18/19 Joined: Dec 2007 Posts: 25,092 South Carolina MadMooner Campfire Ranger MadMooner Campfire Ranger Joined: Dec 2007 Posts: 25,092 South Carolina Trimmed close? Add some fat. Left a decent cap on it? Run it as is. If you have some on hand, probably wouldn’t hurt to add a bit. “Life is life and fun is fun, but it's all so quiet when the goldfish die.”

Re: Pork Sausage ironbender #14292039 11/18/19 Joined: Nov 2013 Posts: 3,779 Western VA D Dude270 Campfire Tracker Dude270 Campfire Tracker D Joined: Nov 2013 Posts: 3,779 Western VA Use as is, in my opinion We make sausage mostly from boneless Costco shoulders and it turns out just right I think

Re: Pork Sausage ironbender #14292048 11/18/19 Joined: May 2016 Posts: 60,308 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,308 Montana Post a picture! I am MAGA.

Re: Pork Sausage ironbender #14292065 11/18/19 Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... ironbender OP Campfire Oracle OP ironbender Campfire Oracle Joined: Dec 2003 Posts: 86,180 In the shadow of the Kenai Mtn... Ok fellas. Ima get a pound of pig fat and make a determination when we grind. I’ll add a half pound just to be ‘safe’. I like sausage to be ~30%. No fat; no flavor. If you take the time it takes, it takes less time. --Pat Parelli American by birth; Alaskan by choice. --ironbender