sparetime
MemberGot rid of the matchlight.
- Joined
- Feb 9, 2014
- Location
- Owatonna...
I am planning to make up some homemade bratwurst.
This next weekend I am going to a relatives farm and butchering hogs. I am planning to get the front shoulders cut into the butt and picnic for making pulled pork. I was thinking of keeping the hams fresh and using those for my source of pork for the brats. I'm curious if the fresh hams (not cured) will be too lean for bratwurst.
Does anyone have experience using the hams instead of the shoulder for brats and if so was there enough fat in the hams or did you have to add some in? Planning a 100% pork brat.
Have a great day
This next weekend I am going to a relatives farm and butchering hogs. I am planning to get the front shoulders cut into the butt and picnic for making pulled pork. I was thinking of keeping the hams fresh and using those for my source of pork for the brats. I'm curious if the fresh hams (not cured) will be too lean for bratwurst.
Does anyone have experience using the hams instead of the shoulder for brats and if so was there enough fat in the hams or did you have to add some in? Planning a 100% pork brat.
Have a great day