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Old 03-02-2014, 06:31 PM   #11
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
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Quote:
Originally Posted by sliding_billy View Post
Not sure that it would need any more fat for the sake of the name (which refers to the shape and the fact that you "roll a fatty"), but I would be sure to get some of the fat cap ground in there just for flavor, moisture and texture.
Thanks, yeah I always grind the entire fat cap of the pork butt into the sausage. I also reserve the fat cap from other pork butts I trim for BBQ, in case I need more fat. Just wondering what fat percentage is in a roll of the Jimmy Dean breakfast sausage.

I want my fatty to be as good as cmwr's
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18.5" WSM and 22.5" OTG.
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