[Sca-cooks] Fwd: Sausage fat
Robin Carroll-Mann
rcmann4 at earthlink.net
Thu Sep 19 20:18:07 PDT 2002
On 15 Sep 2002, at 8:42, Pat "Mordonna" Griffin wrote:
> If you don't want to butcher the animal yourself,
Definitely NOT an option for me.
> best would be to buy a
> whole side of a pig, and have your butcher cut out the hams, and
> loins, and perhaps the ribs, and debone and grind the rest for you.
I suspect that would result in more meat than I need. I have three
other meat dishes, and this is not a huge feast.
> We always used the shoulder meat and sides in sausage, unless it was a
> rather large, mature pig. I'd guess our basic recipe for sausage was
> about 70% muscle/30% fat, with the rest of the fat being rendered for
> lard.
That sounds like a reasonable proportion. Thanks.
Robin Carroll-Mann
rcmann4 at earthlink.net
"Mostly Harmless" -- Douglas Adams
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