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Summer sausage

post #1 of 5
Thread Starter 
I found rump roast at Fresh Thyme for $1.99 per pound. Would that make good SS? Should I mix it 80/20 with pork butt?

post #2 of 5
Rump will work, trim off the hard fat. I'd mix it closer to 70-30 or even 65-35. It's pretty lean and may dry out on you.
post #3 of 5
Dang!!!! that was a good price.
post #4 of 5
Thread Starter 
Thanks for the advice, I didn't realize all fat isn't equal. I'll try 70/30.
post #5 of 5
Yeah the hard fat cap on beef isn't that great. The marbling in the meat is what you want, but not the sinew or silver skin that resides between the fat and meat.
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