What cut to use?

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Original poster
Oct 3, 2008
Sac City,IA
Going to make sausage,deer burger and bacon and was wondering what to use for them? I can get boned butts for $1.20 a pound and bone in for $1.08 a pound in 68-65 pound box,72% pork trim for $.75 a pound in 60 pound box,and bellies for $1.60 a pound for a 40 pound box.should I use bellies for bacon or use butts? also I'm assuming these are good prices since they are coming straight from Tyson.
If you haven't tried buckboard bacon using the butts you might want to try it. The butts you can use for sausage, too.
I had thought about trying bbb didn't know if it would turn out as good as bellies? what about the 72% trim for grinding into sausage is that to fatty for sausages?
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