first time Italian sausage need help

[ldrus]

doing  6 lb of Italian sausage tonight to stuff tomorrow. the  PB i got was trimmed and  just a small  fat cap on it maybe 1/4 inch , i am worried this isn't enough fat ???  what do you think???

 

[diggingdogfarm]

It does sound like you'll be short on fat, there's not much you can do, other than getting another butt, unless you've got some other pork fat somewhere.

When buying butts, look them over well for a good amount of fat....press against the fat cap in several spots comparing several butts...for the most part, the thicker the fat, the more firm the cap will feel.

~Martin

 

[diggingdogfarm]

Something you could do, if you can't come up with some more fat, is make a smaller batch.
Reserve some of the lean from the butt for something else, that'll up your fat percentage.


~Martin

 

[venture]

That sounds a like pretty thin cap.  You will have to cut into it after boning it to see what you really have.  Some have more fat in the middle and others have less.  With practice you will be able to "eyeball" it and know what you have.  If you really need more fat, it is usually available for about .99 per Lb.  When I get a really fat one, I trim it down a little and vacu pack the fat for future use. I like most of my basic pork sausages in the 30% range which is more than some here like.  Thankfully, most butts sold in my area are about right.

Keep at it!

Good luck and good smoking.

 

[boykjo]

Go with it..............................You'll be fine

Joe