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I�m making a batch of Linguica this weekend (my 2nd attempt) and have a question about the fat content of the pork used.

My recipe calls for 5lbs of pork shoulder/butt with a fat content of about 20%. It does not call for the addition of extra hog fat, but how do I know I�m getting close to 20%? Is that a more or less average amount of fat for the butt?

Thanks,
dave

http://forum.sausagemaking.org/viewtopi ... eef5d38c35


There are so many variables in accurately predicting the vl. If the butt hasn't been trimmed too heavily (is butt just the eye, as for coppa?) and is showing a good covering of fat then you shouldn't be too far off. If you can you get hold of whole shoulder, when you butcher it you could seperate out the lean and fat to get a rough indication to achieve the desired ratio.

So from reading that link, and the link in the link... it looks like I would probably be ok if I aimed for a butt or shoulder on the fatty side, that looked to be about 80% lean without having to add any extra back fat? I hope so, because my recipe specifically calls for 80/20 but only asks for pork butt with no mention of extra fat added.

yes. If you have got 10-15% fat layer on the outside then the content in the meat should get you close. If in doubt I would usually use a little bit more fat in a pure meat sausage.