This is a question for all the experienced sausage guys on here. Sending a 350 # (live weight) hog to butcher. Want to make a variety of sausage out of her. I am a newbie to sausages. Was thinking about having butcher pre grind and package in 5lb increments. How should I have this meat processed. fat content, course or fine ground, should i just get pork trimmings ground and fat packaged seperately?
I have a kitchen aid stand grinder and plan to purchase a sausage stuffer. I want to make small batches of summer sausage, sticks, and other sausages. Having 5 lb pre ground packages will allow me to experiment with different recipes and varieties of sausages.
Thanks for your input.
The back and white sow in the front will be at the butcher shop in a few days. 06141611102.jpg 915k .jpg file