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Pork cushion meat. Fat content?

post #1 of 10
Thread Starter 

I have looked around the internet and I couldn't find any info about the actual fat content of pork cushion meat.   Everything I read said it is leaner than Pork butt.  Just curious as I can get it for a good price and I want to mess around with some sausage!

 

Thanks!

 

-Chris

post #2 of 10

You mess around with sausage?  :icon_biggrin:

 

I bet Nepas would know, why not PM him.

 

Al

post #3 of 10

Resturant has it everyday for $1.14 a pound....never used it.....interested in what the discussion uncovers

post #4 of 10
I have used it for sausage and it works good. Not sure what the % of fat is but for the money I decided to try it and liked it.
post #5 of 10
Thread Starter 
Quote:
Originally Posted by torp3t3d0 View Post

Resturant has it everyday for $1.14 a pound....never used it.....interested in what the discussion uncovers

That's why I was interested. I can't pass up cheap meat haha
post #6 of 10
Thread Starter 
Quote:
Originally Posted by bmudd14474 View Post

I have used it for sausage and it works good. Not sure what the % of fat is but for the money I decided to try it and liked it.

I read online somewhere that it's about 13% fat (not sure how reliable that is) and for health reasons I'm always trying to go leaner than the 80/20 range that a pork butt gives.
post #7 of 10

From Nutrition Labels...4oz (113.4g) portion has 13g Fat. So if I am figurin' right that is 14.74%. I imagine you can drop that with a good trimming if you want Looow Fat Sausage. 15% Fat in sausage should still be pretty good...JJ

post #8 of 10
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

From Nutrition Labels...4oz (113.4g) portion has 13g Fat. So if I am figurin' right that is 14.74%. I imagine you can drop that with a good trimming if you want Looow Fat Sausage. 15% Fat in sausage should still be pretty good...JJ

Thanks Chef! 13% is just about perfect for what I'm looking for. That's abot the same percentage I got from going half butt half loin (rib end) and it makes for some good sausage. Of course leaner than 20% but still good if not overcooked.
post #9 of 10
I have smoked several cushions. I treat them just like pork butt and cook to 200 then probe for tenderness. There is no fat cap, so the pulled meat is a not quite as moist, but a good finishing sauce takes care of that. I like them for the size. Only two of us here. I get them in a packet of 3 for about the same price at Gordans.

however, my favorite use is to cure them and then smoke for pulled ham! This really works great!
post #10 of 10

i use the cut for sausage quite often instead of shoulder. we find the fat content to be just fine as is, but i admit some sausage we make i have been known to add a bit of fat. they also make for outstanding Sammi meat after curing and then smoking (sliced thin) goes great with some good smoked cheese 2thumbs.gif

 

Keep On Smokin,

 

Tom

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