Re: Sausage Making Advice. PRO'S NEEDED
I am glad we speak the same language again.
You can use straight pork fat, either kidney fat or back fat. Back fat has a bit more texture to it, meaning it smears less during processing.
You also can use 70/30 (70% fat/30%meat) fatty pork trim from the neck, shoulder and belly.
Another option is to use beef kidney fat or fatty 30/70 (70% fat/30%meat) beef trim (this should be from a grade A or better beef)
While pork fat has a more neutral taste and thus is preferred by most, beef adds a bit beefy flavour to the sausage which some like. Personally I feel beef often compliments wild game meat flavour.
Tip: work fat into the sausage mixture as cold as possible, almost frozen.
I see that you’re in Langley. You can get the fat direct from the source, speak cheaper, rather than trough the butcher store.
Pork fat: Britco Pork is on 22940 Fraser Highway, P (604) 533-3911
Beef fat: Grand Maison Beef Farms is on 5175 184 St Surrey, P (604) 576-8318 or if you don’t mind a trip to Maple Ridge give me a holler (PM) and I make sure to get you good quality stuff from our beef plant.
"Wouldn’t it be wise for us to be more tolerant of each other and pick our battles with the ones that really threaten our way of life?"