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Message: <blockquote data-quote="pointer" data-source="post: 239872" data-attributes="member: 312"><p>What type of pork are you using,  a pork loin is way leaner than a shoulder, the first time we made our own sausage I went lean, was a mistake, fat is flavor, since then have been quite happy with our own. Exception was the ring bologna one year, and was talked into a binder by the recipe, too finely ground and powdery for my taste. Wish we could get the old version of the wishek ring bologna, that was by far the best, new stuff is good but still not there</p></blockquote><p></p>

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