Meat Choices?

[kfin]

I got all of my spices and casings ordered today, aslo ordered a small digital scale for spices. In a few days all should be here so I can dive into the sausage making! Question on meats...pork basically.

I have poured over recipes and read numerous posts on ingredients. Some swear that you should use pork trimmings, some say only butt/shoulder, some mix the two, some use pork loin and butt mix. Is this just a personal preference on how fat or lean you like your sausage?

If so, would you suggest making 1 pound or 2 pounds of a couple of different mixes to see what the wife and I like the best? Or is it too much of a pain to do a batch that small.

We have picked out chorizo, brats, italian sausage, and breakfast sausage to play around with for a while so I have the spices coming for several recipes of those. Planning on using hog casings 32-35 for them except for the breakfast sausage, went with the small hog on that.

Oh and one other little nugget is on the way. I have an original bradley but my Aubor Dual PID showed up today!!!

Thanks,
Keith

[Kevin A]

I try to keep the meat/fat ratio around 75/25 lean to fat. Easier to do with a good scale.
Personal preference & taste. I understand the necessity of adequate fat for flavor, mouth-feel, texture, etc; but I'm also mindful of producing a healthy product to consume. Too lean = dry & lifeless; too fatty =flavorful but greasy.

Since you're making small patches, you can do as I have done in the past with breakfast sausages. Mix 3 different batches using the same recipe (i.e. same amount of salt, spices) and only vary the amount of fat. Some commercial breakfast sausages are nearly 50%, but I've done 10% (too lean), 20% (tasty!), & 40% (tasty, but too fatty!)

Good luck!
Half the fun is finding out what works......... :D

—kevin

[Sailor]

I think it is what a person likes.  Personally.....I only use pork butts for my Italian, Jalapeno and Cheddar.  To me it has about the right meat to fat ratio that I like. I just cut up 2 to 4 butts depending on how much I am making and grind it.  Then I weigh out 5 pound batches and put in a zip lock and fridge or vac and seal if I am not going to use it right away.  For Summer Sausage and snack stix I just buy 80/20 burger.  For my Texas Hot Links I mix the ground pork with burger.  That is what is fun about making your own sausage.  You get to play around with different meats and spices and hit on your own killer recipe.  Just remember if you are playing around.....to WRITE DOWN how much of what you are mixing so if you "invent" a killer recipe you will know how you made it.  OH YEAH....don't forget to post your killer recipe so we can make it and enjoy it too.   ;D  You will have so much fun!  Good luck in your adventures.