by NCPaul » Fri Feb 09, 2018 11:54 am
First I would weigh both the meat and salt. Two tablespoons of salt can vary a lot depending on the type of salt. I like fresh sausages at 1.3 % salt. I also like salting the cubed meat the night before making sausage as this gives the salt time to help extract the myosin from the meat; this will help bind moisture in the sausage. I find that trimmed pork butt is slightly low in fat and almost always add fat back or pork belly to increase the fat level. It is important to trim away the intramuscular fat in the pork butt to avoid fat smearing during the grinding. One last thing would be to replace the beer in the recipe (which is acidic) with pork or chicken stock instead.
Fashionably late will be stylishly hungry.