When is there to much fat

[fire in the hole]

I'm going to mix up some brauts tomorrow and my plan is to add 25% fat instead of the standard 20%. I'm thinking they will be so much more juicy............but.......will that be to much fat?????

 

[lnmnmarty]

If your "adding" 25% fat to pork butt it might be. If you adding it to pork loin it might be perfect. 

 

[fire in the hole]

I'm adding it to pork butt.

 

[BGKYSmoker]

I wouldnt add any fat to butt if your making fresh brats. Just grind the butt.

 

[venture]

As nepas said?

He is one of our sausage gurus here.

The pork butt is usually good to go.  Depending on how they are cut.  I have had some where I take some fat out.  Others where I have added fat?

For basic sausages I prefer 25 to 30 percent fat.  20% is a little low and might give you a crumbly texture. The butt usually provides the required amount.

After you have made enough?  You can eyeball it pretty close.

Good luck and good smoking.

 

[fire in the hole]

Well guys.......it is done. I had already mixed the spices for the weight of my pork butt and additional fat..........so I went ahead and gound and mixed the 7#'s. It is now in links and resting in the fridge. I did test fry a pattie......no oil added to the pan and hardly any fat rendered while cooking.......maybe a slight bit salty...........but very-very good brauts.

Next time I will ask my questions before having spices mixed and set out!!!!

Thanks guys

 

[dschoemaker]

What recipe you use for your brats?

Dave

 

[fire in the hole]

Dave..............I sent ya a PM

 

[dschoemaker]

Got it thanks

Dave