airedale
08-30-2020, 12:15 PM
I am thinking about making my second-batch-ever sausage this week. My first batch, ground from a shoulder went pretty well. No shoulders on sale in today's/Sunday grocery adverts but I find center-cut pork chops at $1.99. Pretty good price I think. But will they have enough fat for good sausage?
Also, same store, I find "whole" prime brisket at $2.98/#. I assume this means packer briskets. I'm also thinking about grinding one of these into hamburger based on all the hamburger wisdom here. So ... related to the sausage, should I trim the brisket a bit and use the fat in the sausage? I do several briskets a year on my pellet pooper and am very familiar with trimming them to about 1/4" fat. Can I/should I trim that far for brisket hamburger?
I suppose I could try to trim 100% of the pork chop and brisket fat, then weigh it to work out proportions but that seems like a lot of work.
Thanks in advance for your advice.
Also, same store, I find "whole" prime brisket at $2.98/#. I assume this means packer briskets. I'm also thinking about grinding one of these into hamburger based on all the hamburger wisdom here. So ... related to the sausage, should I trim the brisket a bit and use the fat in the sausage? I do several briskets a year on my pellet pooper and am very familiar with trimming them to about 1/4" fat. Can I/should I trim that far for brisket hamburger?
I suppose I could try to trim 100% of the pork chop and brisket fat, then weigh it to work out proportions but that seems like a lot of work.
Thanks in advance for your advice.