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Any sausage making tips?
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<blockquote data-quote="Big J" data-source="post: 45945" data-attributes="member: 376"><p>50% fat is high. I try to keep my ratio closer to 70/30 or so. Sometimes maybe even 80/20. Unless we get a whole pig I use Boston butts. They are about a 75/25 ratio of meat to fat content. Often I'll mix half that and half wild game and then get some ribeye or sirloin fat for free from a butcher to bring the fat content back up and bring moisture in. I do this every time with summer sausage but do that at 70/30. I just made all my antelope roasts into muscle jerky last week!</p></blockquote><p></p>
[QUOTE="Big J, post: 45945, member: 376"] 50% fat is high. I try to keep my ratio closer to 70/30 or so. Sometimes maybe even 80/20. Unless we get a whole pig I use Boston butts. They are about a 75/25 ratio of meat to fat content. Often I'll mix half that and half wild game and then get some ribeye or sirloin fat for free from a butcher to bring the fat content back up and bring moisture in. I do this every time with summer sausage but do that at 70/30. I just made all my antelope roasts into muscle jerky last week! [/QUOTE]
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