Home sausage makers, any tips on where to get pork fat that doesn't cost more than the pork meat?
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Home sausage makers, any tips on where to get pork fat that doesn't cost more than the pork meat?
I have shaved normal block of lard into venison sausages worked well likely a mix of beef and pork if bought say a supermarket - buy fat pork chops and trim maybe -or a butcher
I get it from my local butcher, last one was $5 for a bag the size of my head
Pork jowls/cheeks from your butcher. Probably not from your local supermarket butcher though
Lamb flaps work really well with venison.
Just did a quick seach online.You can buy pork fat online from butchers or from dedicated sausage making sites in NZ.
Cheers everyone. I'll try a different butcher to my local, I might just be being tight but I struggle paying $15 a kg for fat.
I get mine from Pak n Save. Used to get it from a well known butcher franchise but they realised I was making my own sausages and therefore not buying from them..So they wouldn't sell me pork fat anymore...Go figure that...Yep a butcher who wouldn't SELL me pork fat.
from fat pigs!!!!! we actually threw out fat off wild pig the other week..one of the fattest Ive seen...not often get big lumps of fat on inside of a wild porker.
If you get short, any will do in a pinch. Can often get pork roasts that are cheap as chips and dripping in fat, by the time you trim them you have a nice roast and half a plate of trimmed fat.
Ahhh, really? You'd think that a sale would trump no sale. What did he think you were doing with it ffs?Quote:
Originally Posted by oneshot
Try the mad butcher, they sell it here on Christchurch for $10 kg.
Cheap overly fat bacon works well too.
Shot a stag a few years back on the lead in to the roar, had a solid 1/2" and in some places an even 1" of fat on it. Kept about 2Kg of pure venison fat - made unreal sausages. Most I've ever seen on a deer anywhere ever!Quote:
Originally Posted by Micky Duck
It doesn't have to be pork fat for sausages mutton or beef works just as well, it's the ratio you need to get right
yes country cuts is right I go for beef fat for my venison mince and sausages every time
Can you share the ratio please. I am intending to make a batch of venni sausages off the next deer i get. Any info would be awesome [emoji106]Quote:
Originally Posted by country cuts
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20% fat is about where you want to be, some folks will use more if it’s fatty pork.
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agree with Dicko 20% but try beef and then pork to compare I stick to beef but have mixed wild pork and venison not badQuote:
Originally Posted by Dicko
Agreed 20% is a good place to start. You can modify from there after you first batch
Most butchers can sort beef and lamb fat for you if you ask in advance, we also have a S/A butcher close by that does pork fat - $10/kg seems to be the going rate for both
Normal sausages we go for 15% - 20% fat. Places online like Sausages by Design, Oskar Butcher etc have some good recipes on their web pages for free.
What started out as making our own bangers has turned into making cured/dried chorizo and salami now using a mix of venison and pork shoulder, quite a learning curve.
Cheers.
20-25% fat or 10kg trim and 2-2.5kg fat, cut it into cubes and mince it through with your first grind of meat, if you try to mince just the fat it usaly clogs up you mincer and doesn't mix through as well, mix your dry ingredients in then add your water and mix again hopefully this helps
We have gone full circle,from making our own sausages before.we now take meat to local butcher and pay him to do it. Yip it costs but plurry good product and way less time n stress.plus we have killed three mixer/mincers so cost isn't bad when you factor that in.cumberland is our flavour of choice. Last batch was close to 50% fatty NON TUPPING ram and 50%venison they are great,as are the savalouys made at same time