Whole Pork Picnic for Grind?

[KeithLBPI]

Whole pork picnic are on sale near me for 99 cents per lb. Normally about $2.50.

I've been trying to find a good butt on sale for sausage but haven't had luck for under $2/lb.

What is the meat to fat % on a whole picnic? I know butts are roughly 80% to 20%. Is this worth grabbing a few for the freezer?

 

[Astralogics]

Mmm, I've only done it a couple times with a picnic, but it took a bit of work since we needed to remove the skin and bones. Other than that, the meat and fat ratio is already pretty good, if not you could easily trim and take down the fat to what you need it to be.

 

[KeithLBPI]

Mmm, I've only done it a couple times with a picnic, but it took a bit of work since we needed to remove the skin and bones. Other than that, the meat and fat ratio is already pretty good, if not you could easily trim and take down the fat to what you need it to be.

Thanks that's what I figured but I am overly cautious with anything sausage now lol...

Am I okay to buy them whole, freeze and defrost/cube at a later point? Or should I get them processed now and freeze.

 

[Dustin Dorsey]

My understanding is that picnic roasts are leaner, so you might or might not need to add some fat to the grind.

 

[Astralogics]

Thanks that's what I figured but I am overly cautious with anything sausage now lol...

Fair haha. But yes you can buy it whole, then cube and process later. Agreed with Dustin as well. If the fat isn't up to the ratio you need, having pork back fat on hand is great.

 

[chopsaw]

You can use it for grind , but it makes better ham . You won't need to trim the fat . Like Dustin mentioned it's leaner than the butt section .
I used bacon grind to supplement the fat ration last time I did it .

 

[SmokinEdge]

Picnics work fine but are lean and really need added fat to grind. Ours here come always skin on so you have to skin them but then you can make good pork rinds.

 

[ddufore]

Or save the skin for boudin.