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| We are getting set to butcher hogs tomorrow on our farm. Market weight hogs purchased locally. When we make our sausage we add no extra fat to it. The usual trimming from the slaughter process. Boning out the hocks, trim off the shoulders and hams and what ever else isn't used for the normal cuts.
We have some who will bone out a ham and shoulder to make extra sausage. It makes a good lean sausage but is very flavorful and cooks well.
With and animal of that size, i would trim it out and add no extra fat whatsoever probably cutting out excess fat along the way. Pork usually has enough marbeling to suffice.
INDY
p.s We want all the fat we can get for the CRACKLINGS.
INDY | |
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Whole sow sausage????????
