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need to know

post #1 of 7
Thread Starter 

Good afternoon folks, pork loins seem to be reasonable around 

here lately.

So can I take a loin grind it and use it for breakfast sausage without 

adding any other fat or will it be to dry?

Thanks for the help.

 

Keep on smokin'                               Ed

post #2 of 7

I'm not a sausage guru, but I would think it would be dry.

 

I'm sure others will be along with their opinions.

 

Al

post #3 of 7
Loin is what I use for sausage. It will be a bit dry without adding more fat. If you don't have a seasoning recipe , I recommend Pop's. It makes great breakfast patties.

http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning


Lamar
Edited by Lamar - 3/21/16 at 12:22pm
post #4 of 7

GJ, I use loin quite a bit for sausage, Grind all the fat that comes with it and yes its a bit lean but quite tasty . Just don't over cook it! You can always ask the butcher for a bit of fat back to add to the loin but it will make good sausage by it lonesome self.

post #5 of 7
Thread Starter 

Hi again gentlemen, I would like to thank you Al and Lamar [ I will be using Pop's recipe ]

and also to you CM.

I thank you all very much.

I'm going to give it a go and we shall see.

I will let you know how it turns out.

 

Keep on smokin'                         Ed 

post #6 of 7
Interested on how your sausage turns out with loin, I always use pork butt & would like to try to lean it out a little. Hope you post your results.
post #7 of 7
Thread Starter 

I certainly will, thanks for coming by and looking.

 

Keep on smokin'                               Ed

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