Recent content by bobbydsbbq

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    Meat to fat ratio when grinding Sausage.

    Hi everybody, I'm going to try grinding up some homemade bulk sausage using a pork butt along with back fat trimmings from another butt and maybe a brisket. What ratio of lean to fat mixture do you prefer to use when grinding sausage? I was thinking 60/40 Thanks for the help!
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