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Re: fat percentage in sausage

From: Doug
Date: Saturday August 18, 2007

Comments

Yes 20% sounds good, but how does the home sausage maker determine the 20%? I found that using a pork shoulder roast or Boston butt, the percentage is just right. The sausage turns out juicy with not a lot of extra fat coming out into the frying pan. A chuck roast works well for beef. These cuts of meat seem to have just the right balance


Last changed: Tuesday July 12, 2011

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