pork shoulder to back fat ratio

[Carl]

Hi can anyone recommend a pork shoulder to back fat ratio.

Cheers, Carl.

[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

[Carl]

Thank you for the info Sausagemaker helpful as ever I will be using Rusk in the mix.

[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

[Spuddy]

Forgive my ignorance Darrin but what are "soly butts"?

[sausagemaker]

Hi Spuddy

Butts are Shoulders
See link below for meat cuts charts

http://www.virtualweberbullet.com/meatcharts.html

Regards
Sausagemaker

[DarrinG]

Sorry Spuddy,

That was supposed to be "solely" or only butts.

I'll forgive your ignorance if you forgive my spelling. LOL

DarrinG

[Spuddy]

I see, all is clear now. I knew what butts were it was the soly bit that threw me.
Forgiveness all round then

[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.