Thanks for all of your guys input. I appreciate it. As you can probably tell I’m a newbie. I was able to stuff them last night. I’ll be smoking them early tomorrow morning and then doing the sous vide. I’ll try using the frig to make them a little dryer after processing. Outside temp is supposed to be in the single digits tomorrow morning. Where the heck is Spring when we need it. Ha Thanks again!
Pork Sirloin Roast for sausage?
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This was on sale at local grocer for .99 cents a pound. About any pork for that is a good deal these days. Is this ok to grind up for sausage? I have plenty of back fat to add to it.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by johnsbrewhouse
Grimpuppy I’ve used it for sausage, it’s a bit leaner than butts. It seems to work just as well if you add the fat back in. Costco had pork shoulder for $ 1.79 lb. plus $2.00 off on top of it.
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I’ve used it in addition to butts. Go for it.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Grimpuppy nothing wrong with a good lean sausage every now and then. If you have fat to add, it will be fine. Great deal.
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I have used it also works good
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Grimpuppy it will make good sausage. Just add the fat to keep it from being to lean.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Grimpuppy - Yup, add it in.
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I use them all the time, makes good sausage.
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I used it a few weeks ago mixed with pork butt did 25 pounds half and half because I don’t like grease running out of my sausage when I cook it
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
My store has them on sale a lot, so I use that cut of meat regularly with no problems at all. A couple of weeks ago I was curious about making a lean sausage with the sirloin roast and no added fat. While it was not as juicy as a higher fat sausage, it was a very good alternative if heated gently.
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How much fat would need to be added?
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RON PARRISH to some degree it would be preference but 80-20 on average would be ok
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1 pound of fat per 5 pounds of meat
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Grimpuppy Thanks for the info!Just got my order of hatch chili brat seasoning and I have both pork roast and back fat in freezer!
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Grimpuppy Should work fine, especially if you have back fat to add if needed.
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