Pork butt or pork trim?

[ATV hugger]

Hi, I'm going to start making this years deer sausage and was wondering what everyone else uses for pork in the mix. Grinding up pork butt or just buying pork trim? Thanks

[eyeguy 54]

I would think both would work

[reinhard1]

i agree with Eyeguy with both working. the question is what type of sausage are you going to make. check the thread "Venison Sausage For The Adventerous Soul" for more ideas. some sausages require more "fat" in the mix than others. good luck.

[thirdeye]

Hi, I'm going to start making this years deer sausage and was wondering what everyone else uses for pork in the mix. Grinding up pork butt or just buying pork trim? Thanks

Using trim (mostly pork fat, but some meat) works fine, and will add 15 to 20% to your yield. Many folks go this route.

Using pork butt has the advantage of having a good fat/meat ratio plus it will add more to your yield depending the percentage used. Under many situations 40% pork/60% wild meat, to 50:50 can give you the additional fat you are after, and increase your yield 40% to 50% while still retaining some flavor of the wild meat.

Now if you are trying to disguise some wild flavor a little more, try 60% pork butt and 40% wild meat..... your yield will be even larger.

[eyeguy 54]

no no never hide the taste... ;>)

[bloc004]

I always use pork butt for my sausage. I like using it, because like Thirdeye said, it adds to your yield, and it is easier to access for me, they always have them at the grocery store.

[muskiemanAD]

I used ground pork and also hot italian sausage, which was quite tasty and gave it some good kick.

[reinhard1]

ok you smokeheads and sausage makers out there listen up. rainbow has bone in pork butts in the bag for $1.49 per pound. that means time to stock up if you have room in the freezer. also for the family meals, cubs has their "pork packs" on for $1.29 per pound. that is always a great buy [and a pain in the arse to cut when i was working]. usualy one pork loin end roast,2 or three bone in country ribs, and a mix of loin,center,and rib chops [6 to 8]. good luck.

[ATV hugger]

Thanks for the tip on the pork butts reinhard. I picked up four today.

[OnAFly]

Yeah, thanks RH1. I picked up two today I figure I'll have a BBQ or two this summer and these are perfect at a great price.

[BLACKJACK]

ok you smokeheads and sausage makers out there listen up. rainbow has bone in pork butts in the bag for $1.49 per pound. that means time to stock up if you have room in the freezer. also for the family meals, cubs has their "pork packs" on for $1.29 per pound. that is always a great buy [and a pain in the arse to cut when i was working]. usualy one pork loin end roast,2 or three bone in country ribs, and a mix of loin,center,and rib chops [6 to 8]. good luck.

The local grocery store had pork loins on sale last week for $1.89 a pound, I picked up two of them, cut some pork loin roasts and some dandy pork steaks, vacumn packed them in individual packets, they're now in the freezer - except for the roast we had on Sat. The steaks are great on the grill or broiler, a good, quick mid-week meal.

Love those pork loins!!! Almost 100% meat except for a little rind/fat covering. And that goes to good use too, I cut that off the steaks and nuke it for my dogs.

[reinhard1]

that is a good price. good for all you have mentioned. also check out the canadian bacon thread in the forum. another great way to use the loins. good luck.

[Ol_Bullhead]

I worked in a butcher shop that did deer, pork butt(leaner) then get some beef tallow for the fat ask for the local butcher for some as fat is where the flavor tend to be the most, mix proportions to your taste

[OnAFly]

I've been looking for cheap pork loin to make more Canadian bacon. I made some late summer and it turned out very good. Cub's price is very high and I didn't see any at Rainbow. I might have to wait until I go up north next. It seems like pork prices are much more reasonable up there.

[reinhard1]

sam's usualy has the best price on those. make some out of the cheap butts they have from Rainbow [1.29 lb. we used to call that cottage bacon and also cottage hams. made the butts boneless and put a cotton netting over them and cured and smoked them. good luck.

[OnAFly]

I would go that route, but I like the leanness of the loin. For once I get to eat something out of the smoker that isn't taking days off the end of my life.