Pork shoulder

[Steve H]

Quick question. I bought a 8.5 pound pork shoulder today. I believe the fat content in it will suffix for sweet Italian sausage. But wanted others opinions. After taking out the bone and trimming out the yucky stuff. I got around 5, 5.5 pounds. Does this need extra fat?

 

[bluewhisper]

I would add a little more fat, and that's from me who has never added fat to ground pork. What you have now looks pretty close to adequate but it will be a bit firm and dry. Consider adding something like jowl bacon to juice it up. Or, maybe some cheap grocery store bacon which besides being fatty will probably have a lot of added water. One 12-ounce "pound" package should be about right.


What's your grinder?

 

[Steve H]

I would add a little more fat, and that's from me who has never added fat to ground pork. What you have now looks pretty close to adequate but it will be a bit firm and dry. Consider adding something like jowl bacon to juice it up. Or, maybe some cheap grocery store bacon which besides being fatty will probably have a lot of added water. One 12-ounce "pound" package should be about right.


What's your grinder?

I could add some salt pork or cheap bacon. I was thinking it was a bit close as well. Thanks!