fat content

[DanR]

Around here the pork is so closely trimmed that is not enough fat to make sausage. I ask the meat manager if he had any pork fat and he said that what little he gets he uses in
his own sausage. He also said that a 60/40 ratio was about right. So, where should I look for fat or can lard be substituted for it?

[Iamarealbigdog]

Where about is here, don�t need to know your address but region would be good

In my humble opinion lard has already been processed and thus will provide a texture different that what you may be looking for.

[wittdog]

They http://www.sausagemaker.com/ sell fat replacement stuff that will fit the bill for what you need....Its mainly used in sausage made from venison or poultry but it would work fine for pork.

[DanR]

I'm in eastern Tennessee USA. It seems that the Sausagemaker no longer carries the product. Wonder why.

[wittdog]

They still carry it...I bought some last week.
http://www.sausagemaker.com/index.asp?P ... ategory=50

[Bad Flynch]

>I ask the meat manager if he had any pork fat and he said that what little he gets he uses in <

From the looks of that, it sounds like you are shopping at a big grocery store. Drive around the country and find a small meat processor, typically one that processes animals for individuals. That is what I do.