• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pork loin for Sausage meat ... ????

goliath

Smoking Fanatic
567
63
Joined Oct 8, 2013
hi everyone

i am a newbie sausage maker and have some questions.

there is a very good sale on here in the sticks where i live, pork loin is on for 1/2 the price of pork shoulder. it seems the shoulder NEVER goes on sale as cheap as these whole loins go for. i was wondering if it makes much difference to sausage if i use loin and add fat instead of grinding shoulder.

the butcher saves me pork fat for free,

i have been told that sausage should be about 20% fat but im not positive on any of this. i will be making up some more moose garlic sausage, smoked of course and ready to eat. i hear people usually go 50 / 50 pork shoulder to moose meat, or venison for that matter. i guess if i go with the loin meat what ratio of fat should i put in?

 say for a 10 pound batch ..

THANKS FOR YOUR INPUT


SOME PORK SHOULDER KIELBASA I MADE
 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
As long as you add fat it should work out just fine. Since loin is maybe 5% fat, I'd add 15%-25% of the weight of the loin in fat, depending on how fatty you want your sausage.
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
You could add just cut pork fat right in with your moose.( 2lbs fat -8lbs moose) Pork butts or shoulders can have different amounts of fat but they average about 20% which makes them a good choice for sausage. Make a small batch and keep notes because it has to be what you like. Some people like 60/40, 70/30 etc.
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
8,685
1,090
Joined Jun 1, 2008
Make sure you add fat if not you wont be happy
 

venture

Smoking Guru
OTBS Member
6,961
72
Joined Aug 1, 2008
I would not pay loin prices to make sausage.

The butt is usually good to go as is and a lot cheaper here. I rarely trim or add fat to the Boston Butt.

Some folks like a 20% fat sausage.  I prefer mine in the 25 to 30% fat range. I haven't done the trim and weigh for a while, but I judge the butts we get here to be in the 25% range.

Try them and see what you think?

Good luck and good smoking.
 
Last edited:

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.