Pork Sirloin Roast for sausage?
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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.
Grimpuppy it will make good sausage. Just add the fat to keep it from being to lean.
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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.
Grimpuppy - Yup, add it in.
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I use them all the time, makes good sausage.
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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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How much fat would need to be added?
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How much fat would need to be added?
RON PARRISH to some degree it would be preference but 80-20 on average would be ok
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1 pound of fat per 5 pounds of meat
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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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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.
Grimpuppy Should work fine, especially if you have back fat to add if needed.
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