I'm just thinking here... Devil's Advocate, and all that...

The embalming fluid they add to the meat is mostly sodium phosphates;
the phosphate make the meat retain the water. Would this actually be a
*good* thing for making sausage? Some commercial sausage recipes
actually have phosphate additives to keep the sausage from drying out
when it's cooked.

I might try it next time Cub Foods (which sells Walmartized pork) has
pork butts or picnics on sale. I wonder if the sodium content of the
"enhanced" solution is enough that I'd have to adjust the salt in the
recipe?

Best regards,
Bob