Shoulder or?

"Kswck" > wrote in message
...
> Shoulder or?
>

Shoulder. It has a built in fat content that makes it good for making
sausage.

Jack Wurst

Thank you.

Jack Schidt® wrote:

> "Kswck" > wrote in message
> ...
>
>>Shoulder or?
>>
>>
>
> Shoulder. It has a built in fat content that makes it good for making
> sausage.
>
> Jack Wurst
>
>
>

"Kswck" > wrote in message
...
> Shoulder or?
>

Could be labeled 'Boston Butt' in yer neck o' the woods...
A shortcut would be to buy 'country style ribs' (butt chunks) half the knife
work is done.

-Hound

"Kswck" > wrote in message
...
> Shoulder or?
>

Shoulder or Boston butt. Other cuts are too lean and make a dry sausage.

A couple of months ago I was able to buy loins for less than butts so I gave
it a try. Won't do that again.
Ed

http://pages.cthome.net/edhome

Edwin Pawlowski wrote:

> A couple of months ago I was able to buy loins for less than butts so I gave
> it a try. Won't do that again.

Interesting. I used some good quality loin for a batch not too long
ago but I added in enough fat to bring it to 25%. It was outstanding.
I'd do it that way everytime if it weren't so expensive.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message news:WDpib.9707
> Interesting. I used some good quality loin for a batch not too long
> ago but I added in enough fat to bring it to 25%. It was outstanding.
> I'd do it that way everytime if it weren't so expensive.
>

Yes, but you had to add a lot of fat. The butt comes with it already so you
have about the same end result. Mine was dry because I did not add enough
fat.
Ed

In article >, "Edwin Pawlowski"
> writes:

>"Reg" > wrote in message news:WDpib.9707
>> Interesting. I used some good quality loin for a batch not too long
>> ago but I added in enough fat to bring it to 25%. It was outstanding.
>> I'd do it that way everytime if it weren't so expensive.
>>
>
>Yes, but you had to add a lot of fat. The butt comes with it already so you
>have about the same end result. Mine was dry because I did not add enough
>fat.
>Ed
>

Pork Shoulder (Pernil) is unquestionably the best cut for sausage... and at
typically 70¢ to $1 per pound a true bargain... has exactly teh right
proportion of fat to lean, nothing to add, nothing to trim... PERFECT!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Edwin Pawlowski wrote:

> Yes, but you had to add a lot of fat. The butt comes with it already so you
> have about the same end result. Mine was dry because I did not add enough
> fat.

I used it in a small, delicate sausage in lamb casing. The grind
was very fine so it had an ultra smooth texture that went really well
with the large spice dosage. A perfect party hors D'oeuvre. I'll
stick with shoulder for everyday brats though.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I use whatever's on sale, within limits. If I can find something
well-marbled, I prefer that to leaner cuts even with adding pork fat.
And I try to avoid bone-in cuts just because of the hassle of cutting
the bone out of raw meat.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

"Reg" > wrote in message
. ..

> I'll stick with shoulder for everyday brats though.

That's no way to talk about your kids!

Jack Precocious

Kswck > wrote in message >...
> Shoulder or?

My Dad uses Boston butt for his Swedish potato sausage (potatiskorv).
Has the butcher grind it...

hth, Karen

(Karen O'Mara) writes:

>My Dad uses Boston butt for his Swedish potato sausage (potatiskorv).

What, no potatoes?

>Has the butcher grind it...

Bad move...


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

I work with a guy that hunts hogs all the time. He told me he would
give me a pig to make sausage out of. Do you think that grinding a
#150 pig up less bones and innerds would be the right mix for sausage?


I know I can buy the seasoning mix at the local locker plant but does
any one have a mix that they are really wild about.


I live in East Texas so I have plenty of access to pigs and like it
hot
Thanks
Kenny


On Mon, 13 Oct 2003 22:27:18 GMT, Reg > wrote:

>
>Edwin Pawlowski wrote:
>
>> Yes, but you had to add a lot of fat. The butt comes with it already so you
>> have about the same end result. Mine was dry because I did not add enough
>> fat.
>
>I used it in a small, delicate sausage in lamb casing. The grind
>was very fine so it had an ultra smooth texture that went really well
>with the large spice dosage. A perfect party hors D'oeuvre. I'll
>stick with shoulder for everyday brats though.
>
>--
>Reg email: RegForte (at) (that free MS email service) (dot) com
>



-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

Every type of swine sausage known to man using EVERY part of the animal. Be
careful, those wild hawgs can carry some real nasty diseases.

http://home.att.net/~g.m.fowler/frame/Sausage1.htm

Farmer John

wrote:

> I work with a guy that hunts hogs all the time. He told me he would
> give me a pig to make sausage out of. Do you think that grinding a
> #150 pig up less bones and innerds would be the right mix for sausage?
>

Yes, you can bone out the whole thing and grind it for sausage. They call
it "whole hog" sausage.

Bob

> wrote in message
...
> I work with a guy that hunts hogs all the time. He told me he would
> give me a pig to make sausage out of. Do you think that grinding a
> #150 pig up less bones and innerds would be the right mix for sausage?

My guess is that it would have too much fat overall. Since much of the fat
is in the belly, you just put that aside if it is more that you'd like.
Some commercial stuff is 40%, but I like 25%.


>
>
> I know I can buy the seasoning mix at the local locker plant but does
> any one have a mix that they are really wild about.

I'd make a half dozen varieties. Breakfast, Italian, Brats, liver,
kielbasa. From my web page you can find links to other places for more
information on recipes and suppliers of ingredients.
Ed

http://pages.cthome.net/edhome