rayb
Posted by ZZ on June 08, 2017 at 13:34:55:

The short question is: Can I use beef fat in my pork sausage? I do not sell it so that is never an issue. This is more about flavor. When I make Sweet Italian, Hot Italian, Breakfast, Andouille and others, I use pork butts but There isn't always enough fat and it seems a little dry. I bought a whole strip loin and after trimming, I have a good bit of fat left over. Any Thoughts?

Ed.

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rayb
Posted by Jackitup on June 10, 2017 at 06:51:38:

In Reply to: Question for sausage makers. posted by ZZ on June 08, 2017 at 13:34:55:

Absolutely, just make sure it's near frozen when grinding.

Jon

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rayb
Posted by Calvin on June 08, 2017 at 18:04:00:

In Reply to: Question for sausage makers. posted by ZZ on June 08, 2017 at 13:34:55:

Grind up a small batch and see if you like the flavor. I like the flavor of beef myself.

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