Fat and cuts of meat

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Re: Fat and cuts of meat

Post  spicey lady on Tue Nov 20, 2012 4:51 pm

We recommend 70 per cent lean and 30 per cent fat Shoulder is ideal or if more fat is required belly pork with skin removed is good. Hope this helps.

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Fat and cuts of meat

Post  guido608 on Sun Oct 28, 2012 12:17 pm

Hi,

As I am new to this I am geting confused as to how to get hte right amount of fat in the sausage. I know it is "hard fat" - but where does it come from?
If I use, say, some belly port and cut off the skin is this suitable?

Any help most appreciated

Malc

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