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pork shoulder to back fat ratio
Posted:
Thu Aug 24, 2006 4:21 pmby Carl
Hi can anyone recommend a pork shoulder to back fat ratio.
Cheers, Carl.
Posted:
Thu Aug 24, 2006 4:38 pmby sausagemaker
Hi Carl
If you are using nothing but shoulder I would add about 10% which will give you 27% fat approx, I would not recommend going over this amount as you will get a fat leakage unless you can tie it in with soya or some other binder.
Hoper this helps
Regards
Sausagemaker
Posted:
Thu Aug 24, 2006 4:46 pmby Carl
Thank you for the info Sausagemaker helpful as ever I will be using Rusk in the mix.
Posted:
Thu Aug 24, 2006 6:02 pmby DarrinG
When I am making sausages and I am using soly butts I don't add anymore fat. I find that butts are (at least in Canada) about 25% fat. Thats more then enough for me.
DarrinG
Posted:
Thu Aug 24, 2006 6:04 pmby Spuddy
Forgive my ignorance Darrin but what are "soly butts"?
Posted:
Thu Aug 24, 2006 6:33 pmby sausagemaker
Hi Spuddy
Butts are Shoulders
See link below for meat cuts charts
http://www.virtualweberbullet.com/meatcharts.htmlRegards
Sausagemaker
Posted:
Thu Aug 24, 2006 7:04 pmby DarrinG
Sorry Spuddy,
That was supposed to be "solely" or only butts.
I'll forgive your ignorance if you forgive my spelling. LOL
DarrinG
Posted:
Thu Aug 24, 2006 7:32 pmby Spuddy
I see, all is clear now. I knew what butts were it was the soly bit that threw me.
Forgiveness all round then
Posted:
Thu Aug 24, 2006 11:02 pmby David.
Darrin,
I agree. Soly butts are ideal for making sausage. How much are you paying for your butts? I get mine for 59 cents a pound. Belly at $1.39Lb (bone in) or boneless $1.89lb and whole leg at .99 cents a pound.
David.