BearClaw Posted January 6, 2010 Report Share Posted January 6, 2010 I would like to start making venison sausage and I'm really new at it. When the recipe calls for adding pork, what kind do they mean and where do you get it? Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 6, 2010 Report Share Posted January 6, 2010 I've been using boston butts I got on sale for .89/lb. Also just some pork fat trimmings you can get at the butcher. Quote Link to comment Share on other sites More sharing options...
Gator Posted January 6, 2010 Report Share Posted January 6, 2010 My next batch will be made with Boston butt IF I can fix my screw up Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 6, 2010 Report Share Posted January 6, 2010 My next batch will be made with Boston butt IF I can fix my screw up Be sure to wash the dishes after grinding! Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted January 7, 2010 Report Share Posted January 7, 2010 When we have made sausage, I have used either cheap bacon or pork fat trimmings from pork tenderloins. Usually buy whole pork tenderloins from sams club and slice, trim, and package in meal size portions in food saver bags. The fat from that pork loin does real well in sausage. Quote Link to comment Share on other sites More sharing options...
Tominator Posted January 7, 2010 Report Share Posted January 7, 2010 Did you know the Boston butt of a pig is actually the shoulder of a pig? :eat: Quote Link to comment Share on other sites More sharing options...
Gator Posted January 7, 2010 Report Share Posted January 7, 2010 Be sure to wash the dishes after grinding! NYUCK NYUCK I see we have a regular old comedian amongst us:1eye::jaw::pop::rockon: Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 7, 2010 Report Share Posted January 7, 2010 Did you know the Boston butt of a pig is actually the shoulder of a pig? :eat: Sho nuff did. It's the cut above the picnic ham. Quote Link to comment Share on other sites More sharing options...
muzzy1 Posted January 7, 2010 Report Share Posted January 7, 2010 WE get pork fat from the fresh food market,and mix 1 lb for every 5 lbs venison,brats and sausage... Quote Link to comment Share on other sites More sharing options...
samfinden Posted January 8, 2010 Report Share Posted January 8, 2010 Pork Suet Here in Steamboat, the butcher at the grocery store always has some pork fat, or suet, hanging around in back. I just ask him for about 10% of my total meat's weight worth, and they're happy to give it away instead of throw it out. I'd bet your local grocer does the same thing. Happy hunting, Sam http://www.samfinden.com Hunting and Fishing Short Stories Online. Quote Link to comment Share on other sites More sharing options...
kidd Posted January 8, 2010 Report Share Posted January 8, 2010 you use pork butt or boston butt for pulled or jerked pork Quote Link to comment Share on other sites More sharing options...
BearClaw Posted January 15, 2010 Author Report Share Posted January 15, 2010 So do I have to go to the butcher wherever I go and ask for the fat they trimmed? Will they give it to me? Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 16, 2010 Report Share Posted January 16, 2010 They don't give away squat down here. Too many hunters grinding meat these days. Any groc store around here has chunks of beef and pork fat in the freezer section and runs around $1.50/lb or better. Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 16, 2010 Report Share Posted January 16, 2010 They don't give away squat down here. Too many hunters grinding meat these days. Any groc store around here has chunks of beef and pork fat in the freezer section and runs around $1.50/lb or better. The best way I have found to get the butcher... Is through his stomach.. See if he likes venison sausage... Then if he does make up a few extra sticks.. (Be sure he gets the best ones) If he likes it and asked where you got it.. Let him know YOU made it.. Then during the conversation drop a few hints that you would make more but scrap pork / beef trimmings are way to high.. And I bet he gets you some out the back door or Managers Special.. It has worked for me the last 8 years.. Just a FYI... Plus if you do not try, you will never know.. Quote Link to comment Share on other sites More sharing options...
BearClaw Posted January 16, 2010 Author Report Share Posted January 16, 2010 Thanks, will give these a try! Quote Link to comment Share on other sites More sharing options...
BearClaw Posted January 17, 2010 Author Report Share Posted January 17, 2010 OK, I went to the local Wal-Mart and they had Pork Shoulder Butt Blade Roast for $1.58 per lb. Is that what I need? Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 19, 2010 Report Share Posted January 19, 2010 That will work. Price seems kinda high.. Do you have any other retailers you can buy from.. Check their sales papers.. Quote Link to comment Share on other sites More sharing options...
brudaman340 Posted January 24, 2010 Report Share Posted January 24, 2010 Here we buy pork fat from the supermarket or a butcher from the quaker creek store and its usually alot cheaper then buying a butt or shoulder or any piece of meat to trim off of. I think we usually get it for about 50 cents a pound. Quote Link to comment Share on other sites More sharing options...
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