need an opinion!

[checkdude]

Local store has pork loin on sale for 1.77 a lb. As to 3.90 for pork butt. I have good supply of pork fat. If grind and add 30% of fat to the loin is it going to be comparable to pork butt or should I just bite the bullet and spend extra on the pork butt. Looking to make more sausage. What else lol. Can never have to much sausage. Thanks guys.

 

[Rings Я Us]

How about just wait for pork shoulder to go on sale? That is the most expensive pork butt I have ever heard of. Over $2.99 is a very bad price..

 

[TomKnollRFV]

I can always find pork butt for 2 dollars or less a pound, that is a good buy on pork loin though. Might consider curing it into back bacon if you don't want to grind it. I'd say just buy it and use some extra fat. <Depending on the pork loin you might not need the extra fat..I've gotten some pieces that seemed all fat before you know?>

 

[DanMcG]

I'd prefer to use butt, but not at that price. Maybe go with loin and butt, then it will only be about $2.80 a pound. :rolleyes:

 

[Gwanger]

I'd prefer to use butt, but not at that price. Maybe go with loin and butt, then it will only be about $2.80 a pound. :rolleyes:

It is bbq season and the price of pork shoulder goes up dramatically,supply and demand,you know now prices go up seasonally and pays to keep some pork shoulder in deep freeze when prices go down after summer bbq season.

 

[Rings Я Us]

They regulate production in Canada. So when you want more , there is no more. Same for milk.

 

[chef jimmyj]

To answer your question, YES, adding 20 to 30% fat to any lean meat, loin in this case, makes a great substitute for fattier cuts like pork butt for sausage. Mix very well to emulsify and get a good bind...JJ

 

[mosparky]

BAck when we were allowed to grind pork in house, the pork came from trimmings from all over the pig. It was good stuff, tho fat content often varied quite a bit.
I think most folks prefer to use butts because the 80/20 ratio is pretty much built in. I wish the powers that be would allow it again, I could sell a ton of it. Between the company lawyers and bean counters, those days are gone.

 

[tallbm]

Local store has pork loin on sale for 1.77 a lb. As to 3.90 for pork butt. I have good supply of pork fat. If grind and add 30% of fat to the loin is it going to be comparable to pork butt or should I just bite the bullet and spend extra on the pork butt. Looking to make more sausage. What else lol. Can never have to much sausage. Thanks guys.

What kind of sausage are you making?

I used sirloin tip roasts ($1.66/pound 98% lean) for the first time last year since I didn't shoot a wild hog during my hunting trip.
The sirloin tip roasts seemed far more mild when it came to the difference in flavor of the wild hog meat sausages.
I made pork franks/hot dogs and they came out more like store bought hot dogs but a million times better and more flavorful. The wild hog pork franks come out different and much more like the kind of BBQ sausage we get in TX.

I am making a pure guess but I kind of think that the loin would make less hardy sausage than the pork butt which may matter some depending on the sausage you are making.

With that said, if I were making franks/hot dogs or some type of sausage like that then I wouldn't hesitate with the loin. For summer sausage you may get a lighter meat flavored sausage.

Also if you are in need of sausage I would give the loin a test run at that price difference. My test run wouldn't be 100 pounds of sausage by any means, but a smaller batch would let you know if it was worth using it going forward with such price discrepancies.

I hope this info helps :)

 

[jimmyinsd]

loin is not only leaner, but it a different textured meat than the shoulder, think white meat vs dk meat on a chicken, just different. I dont know that it would make bad sausage, but I think it would make a different sausage as the white loin IMO doesnt have near the flavor as the darker cuts of the swine.

 

[chef jimmyj]

If you like Kielbasa, there is a classic sausage called Krakowska that is the exact same recipe but made with loin instead of butt. Although Krakowska is typically chunkier, a mix of fine grind that binds 1\2" chunks, stuffed in 3" synthetic casing. It is equally delicious. Additionally, a whole boneless loin is about 30% dark meat on the butt and ham end and when the whole loin is ground, with additional fat, does not have a drastically different flavor than sausage made from butt, especially when making heavily seasoned sausage. I make sausage, usually Krakowska, everytime I can get cheap loin, good stuff...JJ

 

[checkdude]

The price of butt is almost never less that that i noticed. So might be a loong wait. I did Krakowska and canadian bacon just last week. Can only eat so much bacon,besides i like a little variety. Was planing to make some Gotenburg sausage since i liked it last time and am out. i think i'll try it on a 5 lb batch. Can't be too bad. Will come back to comment on the result. Thanks for the replies.