Thread: Pork Fat for Sausages

Originally Posted by country cuts

It doesn't have to be pork fat for sausages mutton or beef works just as well, it's the ratio you need to get right

Can you share the ratio please. I am intending to make a batch of venni sausages off the next deer i get. Any info would be awesome

Sent from my SM-G950F using Tapatalk

20% fat is about where you want to be, some folks will use more if it’s fatty pork.


Sent from my iPhone using Tapatalk

Originally Posted by Dicko

20% fat is about where you want to be, some folks will use more if it’s fatty pork.


Sent from my iPhone using Tapatalk

agree with Dicko 20% but try beef and then pork to compare I stick to beef but have mixed wild pork and venison not bad

Agreed 20% is a good place to start. You can modify from there after you first batch

Most butchers can sort beef and lamb fat for you if you ask in advance, we also have a S/A butcher close by that does pork fat - $10/kg seems to be the going rate for both
Normal sausages we go for 15% - 20% fat. Places online like Sausages by Design, Oskar Butcher etc have some good recipes on their web pages for free.
What started out as making our own bangers has turned into making cured/dried chorizo and salami now using a mix of venison and pork shoulder, quite a learning curve.
Cheers.

20-25% fat or 10kg trim and 2-2.5kg fat, cut it into cubes and mince it through with your first grind of meat, if you try to mince just the fat it usaly clogs up you mincer and doesn't mix through as well, mix your dry ingredients in then add your water and mix again hopefully this helps

We have gone full circle,from making our own sausages before.we now take meat to local butcher and pay him to do it. Yip it costs but plurry good product and way less time n stress.plus we have killed three mixer/mincers so cost isn't bad when you factor that in.cumberland is our flavour of choice. Last batch was close to 50% fatty NON TUPPING ram and 50%venison they are great,as are the savalouys made at same time