IronNoggin
Well-Known Member
Hey Matt don’t you prefer shoulder for sausage? I even add back fat to shoulder. Always found the leg too lean, especially with commercial pork.
It all depends on the sausage being produced. For brats, I generally prefer the shoulder. But, having butchered a farm pig this fall, I have a fair amount of straight fat to donate to the cause. So, by running that in with the somewhat leaner hind, I get more volume that is exactly the same quality overall.
And I have a few recipes that I don't want overly fatty pork in, and these work very well for that.
Having one of the farm pig hams this very night - once I get finished vacuum sealing~ 500 pieces of Gummy Bears Candy that is...
Cheers,
Nog