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What cut to use?

post #1 of 4
Thread Starter 
Going to make sausage,deer burger and bacon and was wondering what to use for them? I can get boned butts for $1.20 a pound and bone in for $1.08 a pound in 68-65 pound box,72% pork trim for $.75 a pound in 60 pound box,and bellies for $1.60 a pound for a 40 pound box.should I use bellies for bacon or use butts? also I'm assuming these are good prices since they are coming straight from Tyson.
post #2 of 4
If you haven't tried buckboard bacon using the butts you might want to try it. The butts you can use for sausage, too.
post #3 of 4
Thread Starter 
I had thought about trying bbb didn't know if it would turn out as good as bellies? what about the 72% trim for grinding into sausage is that to fatty for sausages?
post #4 of 4

the butts might be more efficient since you can use them for both

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