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  5. Pork Sirloin Roast for sausage?

Pork Sirloin Roast for sausage?

Scheduled Pinned Locked Moved Meat Processing
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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop
    Team Orange Power User Veteran
    wrote on last edited by
    #3

    I’ve used it in addition to butts. Go for it.

    1 Reply Last reply
    1
    • GrimpuppyG Grimpuppy

      This was on sale at local grocer for .99 cents a pound. About any pork for that is a good deal these days. Is this ok to grind up for sausage? I have plenty of back fat to add to it. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #4

      Grimpuppy nothing wrong with a good lean sausage every now and then. If you have fat to add, it will be fine. Great deal.

      “You never really die until you end up on the wall at a Cracker Barrel”

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      • craigriceC Offline
        craigriceC Offline
        craigrice
        Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
        wrote on last edited by
        #5

        I have used it also works good

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        1
        • GrimpuppyG Grimpuppy

          This was on sale at local grocer for .99 cents a pound. About any pork for that is a good deal these days. Is this ok to grind up for sausage? I have plenty of back fat to add to it. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

          YooperDogY Offline
          YooperDogY Offline
          YooperDog
          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
          wrote on last edited by
          #6

          Grimpuppy it will make good sausage. Just add the fat to keep it from being to lean.

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          1
          • GrimpuppyG Grimpuppy

            This was on sale at local grocer for .99 cents a pound. About any pork for that is a good deal these days. Is this ok to grind up for sausage? I have plenty of back fat to add to it. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

            lkrfletcherL Offline
            lkrfletcherL Offline
            lkrfletcher
            Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
            wrote on last edited by
            #7

            Grimpuppy - Yup, add it in.

            Life is a Garden - Dig it.

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            0
            • T Offline
              T Offline
              tarp
              Regular Contributors
              wrote on last edited by
              #8

              I use them all the time, makes good sausage.

              GT

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              0
              • G Offline
                G Offline
                gus4416
                Team Blue
                wrote on last edited by
                #9

                I used it a few weeks ago mixed with pork butt did 25 pounds half and half because I don’t like grease running out of my sausage when I cook it

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                • mrobisrM Offline
                  mrobisrM Offline
                  mrobisr
                  Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                  wrote on last edited by
                  #10

                  My store has them on sale a lot, so I use that cut of meat regularly with no problems at all. A couple of weeks ago I was curious about making a lean sausage with the sirloin roast and no added fat. While it was not as juicy as a higher fat sausage, it was a very good alternative if heated gently.

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                  • R Offline
                    R Offline
                    RON PARRISH
                    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                    wrote on last edited by
                    #11

                    How much fat would need to be added?

                    craigriceC 1 Reply Last reply
                    0
                    • R RON PARRISH

                      How much fat would need to be added?

                      craigriceC Offline
                      craigriceC Offline
                      craigrice
                      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                      wrote on last edited by
                      #12

                      RON PARRISH to some degree it would be preference but 80-20 on average would be ok

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                      • GrimpuppyG Offline
                        GrimpuppyG Offline
                        Grimpuppy
                        Team Blue Military Veterans Power User Regular Contributors
                        wrote on last edited by
                        #13

                        1 pound of fat per 5 pounds of meat

                        R 1 Reply Last reply
                        1
                        • GrimpuppyG Grimpuppy

                          1 pound of fat per 5 pounds of meat

                          R Offline
                          R Offline
                          RON PARRISH
                          Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                          wrote on last edited by
                          #14

                          Grimpuppy Thanks for the info!Just got my order of hatch chili brat seasoning and I have both pork roast and back fat in freezer!

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                          0
                          • GrimpuppyG Grimpuppy

                            This was on sale at local grocer for .99 cents a pound. About any pork for that is a good deal these days. Is this ok to grind up for sausage? I have plenty of back fat to add to it. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

                            B Offline
                            B Offline
                            bocephus
                            Team Orange Power User Canning Masterbuilt Veteran
                            wrote on last edited by
                            #15

                            Grimpuppy Should work fine, especially if you have back fat to add if needed.

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