Quote:
Originally Posted by catnthehat
I usually look for a 1/3 of the rail weight, but I don't use any fat that I can cut off and am very picky about what I grind.
A good friend and butcher/sausage maker once told me that 'if you will not fry it up and eat it don't put it in your sausage or burger"
Cat
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Me too. Exact same thing, I look for around a 1/3 to 40 percent after I am done cutting. This year I got 40 percent, last year had a terrible shoulder shot and got closer to 30. I am ULTRA picky when it comes to trimming as well, if its got white, its going out...It's a bit wasteful, but everyone who eats my sausage (...get your mind out of the gutter) comments how good and not gamey it is.