Pork loin for Sausage meat ... ????

Discussion in 'Sausage' started by goliath, Nov 11, 2013.

  1. goliath

    goliath Smoking Fanatic

    hi everyone

    i am a newbie sausage maker and have some questions.

    there is a very good sale on here in the sticks where i live, pork loin is on for 1/2 the price of pork shoulder. it seems the shoulder NEVER goes on sale as cheap as these whole loins go for. i was wondering if it makes much difference to sausage if i use loin and add fat instead of grinding shoulder.

    the butcher saves me pork fat for free,

    i have been told that sausage should be about 20% fat but im not positive on any of this. i will be making up some more moose garlic sausage, smoked of course and ready to eat. i hear people usually go 50 / 50 pork shoulder to moose meat, or venison for that matter. i guess if i go with the loin meat what ratio of fat should i put in?

     say for a 10 pound batch ..

    THANKS FOR YOUR INPUT


    SOME PORK SHOULDER KIELBASA I MADE
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    As long as you add fat it should work out just fine. Since loin is maybe 5% fat, I'd add 15%-25% of the weight of the loin in fat, depending on how fatty you want your sausage.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    You could add just cut pork fat right in with your moose.( 2lbs fat -8lbs moose) Pork butts or shoulders can have different amounts of fat but they average about 20% which makes them a good choice for sausage. Make a small batch and keep notes because it has to be what you like. Some people like 60/40, 70/30 etc.
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Make sure you add fat if not you wont be happy
     
  5. venture

    venture Smoking Guru OTBS Member

    I would not pay loin prices to make sausage.

    The butt is usually good to go as is and a lot cheaper here. I rarely trim or add fat to the Boston Butt.

    Some folks like a 20% fat sausage.  I prefer mine in the 25 to 30% fat range. I haven't done the trim and weigh for a while, but I judge the butts we get here to be in the 25% range.

    Try them and see what you think?

    Good luck and good smoking.
     
    Last edited: Nov 12, 2013

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