Sausage
-
I thought pork shoulder was the butt…
Picnic is the next part down on leg, also good for sausage. -
fishing the whole shoulder is good for making sausage. The important thing is the fat content. Most use the butt exclusively, because it generally has the proper fat to lean ratio as is. Since the lower part of the leg (picnic) is leaner, more fat is usually added.
-
fishing I think you will be fine using a whole shoulder, might be slightly leaner than just butts but should still be good.
-
Either will work, just be sure to remove the skin.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
