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