which is better for pure pork sausage ?

Discussion in 'Sausage' started by cal1956, Apr 15, 2015.

  1. cal1956

    cal1956 Smoking Fanatic

    my goal is to make pure pork country smoked sausage but I'm not sure what meat to use , is a Boston butt or a pork shoulder the better choice ?

    I'm new so I am still trying to figure things out and avoid as many mistakes as I can ahead of time
  2. These 2 cuts are practically the same cut of meat in that they provide a nice meat/fat ratio. You're good using either. Just do a little trimming and your dicing it of some of the sinew and you're good.
  3. cal1956

    cal1956 Smoking Fanatic

     had no idea that these were that same , I have several Boston butts in the freezer already 

    thanks for the fast reply
  4. chef willie

    chef willie Master of the Pit OTBS Member

    IMO picnics have more connective tissue, a bigger bone and major skin to deal with. They are great to smoke. For sausage making I always use butts even though a little more expensive. Costco has great pricing on boneless butts, perfect for sausage making, if there is one near you....Willie
  5. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Boston Butt is another name for pork shoulder.
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Use a butt, just bout perfect meat to fat ratio
  7. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I have a butt waiting for the grinder. I might do that today while the 6-year-old kid is here, might blow his mind.
  8. My 2 and a half year old son was watching me last time as a ground up chicken for sausage. It was real cute. Yours might even be able to help!
  9. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I could pull out the Chop-Rite #10 hand-crank that I tried to turn as a kid about that age. My father and grandfather would snitch ground beef and put it raw on rye bread with salt and shots of vodka, and laugh at me.

    Dangit, I don't have rye bread.
  10. Sounds like a good time to me. Can't wait till he's alittle older and able to fully participate.
  11. tigerregis

    tigerregis Meat Mopper

    Coffee Junkie, a shoulder is broken into Boston butt (top) and picnic (bottom with arm bone). Butt is not synonymous with shoulder.
    This for the benefit of new smokers.
  12. cal1956

    cal1956 Smoking Fanatic

    I go to Sams club a lot and that's where I buy my Boston Butts ,  I'm glad i found this site . it hopefully will save me from wasting a lot of money

     by learning from folks like you that have been doing this for a while .. meat is just to expensive to experiment with without having a fair chance of success
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  14. tjrr

    tjrr Newbie

    Around here (Illinois/Wisconsin) most places seem to have dropped the "Boston." It's either pork butt or sometimes shoulder butt or more rarely, shoulder roast. Then there's picnic or sometimes picnic shoulder for the other piece. You'll definitely get a better yield out of a butt. By selecting carefully for one cut with a fairly small bone, you could wind up with only about 10% waste (assuming you grind in most or all of the outside fat.) Picnic has a huge bone and sometimes some kinda nasty clumps of soft fat. Plus here it's usually sold with skin covering at least part of the shank. I'd estimate that paying 30-35% more per lb for butt will be a better deal in the end unless you have a use for the bone. Butt is also a lot easier to debone and cut into grinder-size pieces if you have a small grinder.
  15. comosmoker

    comosmoker Smoke Blower

    I have a question for you guys.  I have 3ft. link of sausage I just got yesterday from the local butcher.  I have never smoked sausage before.  Does anyone use seasoning or rub while smoking the sausage?  I wouldn't think so, but I was just curious.  Thanks!  
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup----Boston Butt is the best part of the shoulder.

    And around here the Boston Butt is about 20 to 40 cents a pound more than the picnic.

  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CSM, If there is no cure in the sausage then you CAN"T smoke it without fear of food poisoning. It is best to treat it as fresh sausage and cook it quickly on the grill or fry pan if you don't know what your ingredients are .
  18. bearcarver

    bearcarver Smoking Guru OTBS Member


    As for Seasonings, You can use some, but it shouldn't be necessary, because the butcher should have used one of his seasoning mixes when he made the sausage.

    Last edited: Apr 18, 2015
  19. comosmoker

    comosmoker Smoke Blower

    Thank you Crazy and Bear for the suggestions And reply!

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