I'm getting ready to make my second batch of sausage.
As some of you might remember, My first batch, although very tasty, was pretty dense.
It was suggested that maybe I needed more fat.
So..... What do you sausage makers think would be the best lean to fat ratio?
Last time I just used a pork butt with no added fat.
I finally found a local meat processing business who will sell me the pork fat & I purchased twelve pounds today.
I froze it in two pound portions thinking that if I cut up ten pounds of pork butt I might need about 1/2 package. (1LB.)
With the fat in the butts that should give me maybe about 25% fat. (maybe a little more???)
Is 80/20 a good ratio for sausage, or do I need a little more than 20% fat?
Last question..... What do you suppose the lean/fat ratio in the average butt is?
I have noticed that many of you don't add any fat to your butt when making sausage, but when I didn't add any it may have been shy of fat.
I'm sure I will not get it perfect this time, but any suggestions you could give me would certainly get me closer, & will be appreciated.