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We had 3 pigs butchered and processed. I told them I wanted to cure and smoke my hams myself . It didn't happen. They cured and cut the hams with nitrite/brn sugar by injection but did not cook or smoke them. What should I do now to sell them? Paritally smoke them for flavor to a modest...

Pork shoulder fat content is said to be 30-35% in old threads on this forum. I am making my first sausage from a pork shoulder and I think there is nowhere near that amount in these american hogs. am I correct? I wonder if I am wasting my time with american pork shoulder without adding some pork...