[PAhunter53]

Making summer sausage and recipe calls for 15lbs venison and 10 lbs pork trims? Is pork trim just the white pork fat or should I be using a pork shoulder or pork butt? Is there enough fat in the shoulder/butt?
Getting conflicting reports so what do you guys recommend?

Doing this for the first time using a Cabelas summer sausage kit for 25lbs.. Want to get it right so I don't waste anything.

 

[410gage]

Pork trim at one shop might mean floor sweepings. At another it might be edible trimmings that do not get vacuum packed for the meat counter showcase. Just go to a decent local mom and pop butcher shop and talk to the people - tell them you what you want it for and don't just want fatty trim.

 

[Rick Hodges]

I just buy a boston butt...it is a fatty inexpensive cut of meat...grind and blend with the venison.

 

[outwrage1]

We always used pork shoulder. Best is to ask for a pre packaged cut box at the counter. You can usually get it cheaper that way.

Sent from my DROID RAZR using Tapatalk 2

 

[dustoffer]

Noticed in an ad in the paper this AM that a local supermarket has Boston Butts on sale for $1.19/lb. That's really good and that's my first choice for sausage if I don't have any feral hog pork.

 

[mez]

Buy Boston Butts.

 

[smokin x's]

Use boston butts or bacon ends. Boston butts are usually cheaper though, but not smoked.

 

[tartop]

Congrats on the deer.

If I have to buy pork fat, the part I like to use comes from the preparation of a ham. The large end has a chamfer cut before curing. It is simply a traditional way of preparing the ham and used to be referred to to "cutting the collar. " I also like to use the random trimmings that are removed to true up the pork belly from the cured and smoked bacon.

I usually use trimmings that I have saved. When I butcher a hog, I trim the excess fat and freeze it for making elk and venison sausage later.

(If you try to find pork fat around/after deer season, it may be a little scarce. Pick it up in the off season and freeze it for later.)

(You can also add some shortening, like crisco if your sausage is still to lean.)

 

[jca]

Pork trim is the white! I live in Smithfield,va. Pork capital if the world. I know!

 

[Stanley]

Tallow.

 

[PAhunter53]

Looks like its Boston Butts or a pork shoulder with the the excess fat trimmed off. Adding 40 percent of just plain white pork fat to the mixture seemed like too much fat. Glad you guys responded Thanks guys, off to the grocery this weekend.

 

[Rich-VA]

Easiest way to cut your meat with pork fat is to buy the cheapest 1 lb rolls of mild breakfast sausage sausage from Walmart. No grinding required, you can usually get them for less than $2 a roll. My recipe calls for 8 lbs deer to 2 lbs pork, I bump the pork up to 2.75 lbs to ensure it isn't to dry.

 

[trial153]

First off, a "Boston Butt" is just a squared off pork shoulder with a fancy name. If the sausage recipe from a real book that has some commercial application calls for pork trim it is contains no more the 30% fat. If the call for "lean trim" it contains no more then 15% fat. A whole boned out shoulder untrimmed would be considered just regular trim.

 

[Rich-VA]

Easiest way to cut your meat with pork fat is to buy the cheapest 1 lb rolls of mild breakfast sausage sausage from Walmart. No grinding required, you can usually get them for less than $2 a roll. My recipe calls for 8 lbs deer to 2 lbs pork, I bump the pork up to 2.75 lbs to ensure it isn't to dry.

Add some cheese and jalepeno...........good eats.

 

[dblungem]

The pork trimmings I buy are about 90% fat and 10% meat. When pork is "trimmed" the majority of the fat is cut off and prepped for cutting. My trimmings are usual a few inches wide and varies from 6" to 2 feet long. I get them in 50lb boxes. The only meat that should be on them is when the cutter went a bit to deep into the meat.

If the recipe your using calls for pork trimmings, I would NOT use a pork shoulder or Boston butt. You want to add fat, not pork meat. I want venison sausage to taste like venison, not pork. There is not near enough fat in a shoulder or butt to get the results you will get with using pork fat (trimmings).

Go to your local meat cutter and ask for pork fat or pork trimmings and tell him you are making deer sausage...he or she will know exactly what you are looking for. Good luck

 

[lc12]

We just buy the pork shoulders or butts, when on sale, and use that for our sausage.

 

[PAhunter53]

Actually contacted PS Seasoning and they told me to use Pork Butts. The amount of fat and pork meat works out to the proper percentages.

 

[PAhunter53]

sorry guys read the posts. it called for regular pork trims....which Trail153 said would be just a whole boned out shoulder untrimmed...
I need some beers!

 

[makingscents]

What exactly is pork trim?

What excites a boar hog alex

 

[droppin bucks]

I think I may have woke up with it this morning,I got it from the bar last night haha
Good luck with your sausage.