This may be a re-post......but its easier this way LOL!

[wkahler]

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!

[ratherbboating]

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

[wkahler]

Cool deal thanks for the help.  I kind of thought i might need to get some fat to add to it!

[drunknimortal]

You can make sausage out of anything  ;D

[wkahler]

You can make sausage out of anything  ;D

From now on i think that is going to be my rule of thumb LOL!!