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pork shoulder fat content

hugho

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Joined Oct 14, 2021
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 fat?
 

SmokinEdge

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The butt will usually be 80/20 the picnic a bit less.
The butt is just about the perfect meat/fat ratio for sausage.
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 fat?
 

BrianGSDTexoma

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I been really happy with my breakfast sausage using them. About perfect for me and I like fat.
 

smokeymose

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I've been making sausage with shoulder butts for years now and never had an issue with fat content.
Don't over-engineer it...
 

tallbm

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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 fat?
Hi there and welcome!

I've always read/understood the pork butt/shoulder to be 80/20 meat/fat ratio. I've made plenty sausage with it and and when I do my wild game sausage that has no fat, I add 20% fat to go 80/20 meat /fat for my sausages and they always come out fantastaic!
 

Oceantoad

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Joined Feb 26, 2022
Hugho, I'm also a newbie on here. I started making sausages from pork butt in February. Since then I've probably made 50 - 60# of this stuff and it gets better each time. I've been lucky enough to have a little extra money to support my habit. Was very fortunate to come across two different sales on pork butts. You can't beat .98 and .99 a pound. Anyway, from what I have read, researched and experienced is that the pork butt is a great selection of meat for making sausage. Just like what smokeymose stated....
Don't over-engineer it...
 

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