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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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  • 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

    johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse
    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
    wrote on last edited by johnsbrewhouse
    #2

    Grimpuppy I’ve used it for sausage, it’s a bit leaner than butts. It seems to work just as well if you add the fat back in. Costco had pork shoulder for $ 1.79 lb. plus $2.00 off on top of it.

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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.

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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

        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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          • 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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            • 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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              • 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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                • 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
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                      • 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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                            • 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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