So guys I have a question for y'all who make your own sausage. For years I've always had my uncle help me make sausage out of what I killed, but since this year I'm going to be visiting my Girlfriend's family in Florida during Christmas instead of going to his place, I'm going at it alone.
I think I have most of it down, except in the past we always mixed deer with some fat cuts of pork and it came out pretty good. This year I have two big fat wild hogs in the freezer that I am planning on making sausage out of as well, and having already ate some meat off of them, they taste almost like domestic pork. (I assume because they came from an area where corn and soybeans are grown heavily).
My question to yall is can I just mix the two together and consider it "fat enough", or do I need to cut it with some fat from the butcher regardless? Thanks
I think I have most of it down, except in the past we always mixed deer with some fat cuts of pork and it came out pretty good. This year I have two big fat wild hogs in the freezer that I am planning on making sausage out of as well, and having already ate some meat off of them, they taste almost like domestic pork. (I assume because they came from an area where corn and soybeans are grown heavily).
My question to yall is can I just mix the two together and consider it "fat enough", or do I need to cut it with some fat from the butcher regardless? Thanks