Designa Sausage Forum
Would you like to react to this message? Create an account in a few clicks or log in to continue.
Designa Sausage Forum

A forum for all those who have seen the benefits of making sausages at home. Whether as a hobby, a keen home chef or for special dietary reasons.


Fat and cuts of meat

2 posters

Designa Sausage Forum :: Sausage Making :: Sausage Making Beginners

Go down

Fat and cuts of meat Empty Re: Fat and cuts of meat

Post  spicey lady 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.

spicey lady

Posts : 55
Join date : 2008-08-18

Back to top Go down

Fat and cuts of meat Empty Fat and cuts of meat

Post  guido608 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

guido608

Posts : 1
Join date : 2012-10-28

Back to top Go down

Back to top

- Similar topics

Designa Sausage Forum :: Sausage Making :: Sausage Making Beginners

 
Permissions in this forum:
You cannot reply to topics in this forum