I have a bunch of 88 12 chop meat about 10-12 lbs and I have a bunch of pork bellies and pork butts. Can I add either ground pork belly or pork butt to get the fat content to get 20lbs of meat for stuffing or will I need to add more pork fat?

]]>https://waltonsdev.nodebb.com/topic/4052/snack-stickRSS for NodeThu, 10 Sep 2026 22:01:34 GMTFri, 09 Jul 2021 12:15:35 GMT60Ok that sounds like a plan. I have a #32 grinder so I can have the meat near frozen and grind it so it doesn’t smear

]]>https://waltonsdev.nodebb.com/post/41828https://waltonsdev.nodebb.com/post/41828Fri, 09 Jul 2021 17:04:41 GMTKshekailo919 as Jonathon said will work great. Check with your butch and see if you can buy some pork trimmings. Bacon works well in finely ground or emulsified sausages, IMHO.

]]>https://waltonsdev.nodebb.com/post/41776https://waltonsdev.nodebb.com/post/41776Fri, 09 Jul 2021 13:17:31 GMTKshekailo919 Yeah you can absolutely do that. My recommendation would be to try to get some back fat as the fat from bellies tends to be a little softer/mushier but that is personal preference, you can absolutely go ahead with what you have and you will be happy!

]]>https://waltonsdev.nodebb.com/post/41773https://waltonsdev.nodebb.com/post/41773Fri, 09 Jul 2021 13:08:56 GMT