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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: wkahler on April 21, 2013, 05:53:56 PM

Title: This may be a re-post......but its easier this way LOL!
Post by: wkahler on April 21, 2013, 05:53:56 PM
I think i might have posted this question before but i have 2 15lbs fresh hams left from the two pigs we butchered last year.  Can i run them through the grinder and make sausage with them or will there not be enough fat content.  These are not cured just fresh hams cut from the butcher.  I just need to get them gone so that i can make room for the pigs that will be ready in July.  I tried my hand at breakfast sausage 2 weeks ago with some LEM spice packages so i am kind of in the mood!
Title: Re: This may be a re-post......but its easier this way LOL!
Post by: ratherbboating on April 21, 2013, 06:03:37 PM
Yes you can run them through the grinder and make sausage out of them.  I do it all the time, but I do add pork fat to some because they are leaner than butt.  See my post today on sausage and using fresh ham (http://forum.bradleysmoker.com/index.php?topic=32185.0 (http://forum.bradleysmoker.com/index.php?topic=32185.0)
Title: Re: This may be a re-post......but its easier this way LOL!
Post by: wkahler on April 22, 2013, 05:46:27 AM
Cool deal thanks for the help.  I kind of thought i might need to get some fat to add to it!
Title: Re: This may be a re-post......but its easier this way LOL!
Post by: drunknimortal on April 22, 2013, 04:33:10 PM
You can make sausage out of anything  ;D
Title: Re: This may be a re-post......but its easier this way LOL!
Post by: wkahler on April 23, 2013, 05:47:59 AM
Quote from: drunknimortal on April 22, 2013, 04:33:10 PM
You can make sausage out of anything  ;D
From now on i think that is going to be my rule of thumb LOL!!
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