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pork shoulder roast, what to trim?

 
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bostonrich



Joined: 04 Sep 2007
Posts: 6

PostPosted: Tue Sep 04 07 9:54 pm    Post subject: pork shoulder roast, what to trim? Reply with quote

Hello.

Tried sausage making over the weekend with my Kitchenaid. It ground & stuffed everything ok which was a good thing, but less than spectacular results when they were cooked. Very dry.

I used a bone-in shoulder. Couldn't decide if that skin-like cap on
the shoulder should be ground up or not, so I 'skinned' it, running
the knife between the fat & the skin to get the fat to use in the
sausage and discarding the skin.

Should I have done that? Or should I just grind the whole thing?

Thanks,
Rich
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rawtalent
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Joined: 10 Feb 2007
Posts: 89

PostPosted: Tue Sep 04 07 10:08 pm    Post subject: Reply with quote

When I have made sausage using picnics or whole shoulders I have skinned them same way you did. Never turned out dry tho. Maybe the cooking?
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bostonrich



Joined: 04 Sep 2007
Posts: 6

PostPosted: Tue Sep 04 07 10:13 pm    Post subject: Reply with quote

Maybe. The casings I got were smaller than I thought they'd be, so the sausages were thinner. Either way, the recipe was one that called for too much paprika. Wish I found this message board before I attempted this over the weekend.

Can you get all the fat you need from the same pork butt you get the meat from? Or should I be adding bacon fat?

It's another day, and time for another try. Thanks for the reply.
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ButtWarmersBBQ
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Joined: 09 Aug 2007
Posts: 77

PostPosted: Tue Sep 04 07 10:18 pm    Post subject: Reply with quote

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Last edited by ButtWarmersBBQ on Sat Oct 06 07 8:39 pm; edited 1 time in total
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bostonrich



Joined: 04 Sep 2007
Posts: 6

PostPosted: Tue Sep 04 07 10:38 pm    Post subject: Reply with quote

Looks like I gotta grab a scale!
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bostonrich



Joined: 04 Sep 2007
Posts: 6

PostPosted: Tue Sep 04 07 10:55 pm    Post subject: Reply with quote

And one more question if I may... I used a pork shoulder roast. Is this the same as a butt?
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ButtWarmersBBQ
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Joined: 09 Aug 2007
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PostPosted: Tue Sep 04 07 11:01 pm    Post subject: Reply with quote

..

Last edited by ButtWarmersBBQ on Sat Oct 06 07 8:39 pm; edited 1 time in total
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bostonrich



Joined: 04 Sep 2007
Posts: 6

PostPosted: Tue Sep 04 07 11:22 pm    Post subject: Reply with quote

Figured that. But I didn't know if it came down to "Well, it's the whole shoulder but the cut is blah blah...".

Thanks for all the insight guys. Back to the grinder.
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broncosmoker
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Joined: 04 Aug 2007
Posts: 717

PostPosted: Wed Sep 05 07 12:37 pm    Post subject: Reply with quote

Like most say try to keep around 28-30% fat in your sausage. Have a recipe question did you recipe call for any liquid in it mainly when stuffing? First time I did sausage I didn't and they were dry now add some every time (not a lot) and they have always been moist.
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bostonrich



Joined: 04 Sep 2007
Posts: 6

PostPosted: Wed Sep 05 07 10:38 pm    Post subject: Reply with quote

The recipe I tried called for water to mixed spices in. Then you dump the entire thing into the sausage mix before stuffing. I've seen recipes for wine, water, etc... But I think next time I'm just going to mix the seasonings well and mix them into the stuffing. Some of the recipes for Italian sausage, my goal, that I've seen on these forums do not call for water.
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