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Meatgistics - Walton's - Community

Pork Sirloin Roast for sausage?

Scheduled Pinned Locked Moved Meat Processing
15 Posts 12 Posters 487 Views
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  • GrimpuppyG Offline
    GrimpuppyG Offline
    Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas
    wrote on last edited by
    #1

    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. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

    johnsbrewhouseJ GWG8541G YooperDogY lkrfletcherL bocephusB 5 Replies Last reply
    1
  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to Grimpuppy on last edited by johnsbrewhouse
    #2

    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.

    1 Reply Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    wrote on last edited by
    #3

    I’ve used it in addition to butts. Go for it.

    1 Reply Last reply
    1
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to Grimpuppy on last edited by
    #4

    Grimpuppy nothing wrong with a good lean sausage every now and then. If you have fat to add, it will be fine. Great deal.

    "You never really die until you end up on the wall at a Cracker Barrel"

    1 Reply Last reply
    1
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #5

    I have used it also works good

    1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Grimpuppy on last edited by
    #6

    Grimpuppy it will make good sausage. Just add the fat to keep it from being to lean.

    1 Reply Last reply
    1
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to Grimpuppy on last edited by
    #7

    Grimpuppy - Yup, add it in.

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #8

    I use them all the time, makes good sausage.

    GT

    1 Reply Last reply
    0
  • gus4416G Offline
    gus4416G Offline
    gus4416 Team Blue
    wrote on last edited by
    #9

    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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    0
  • mrobisrM Offline
    mrobisrM Offline
    mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
    wrote on last edited by
    #10

    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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  • R Offline
    R Offline
    RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio
    wrote on last edited by
    #11

    How much fat would need to be added?

    craigriceC 1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to RON PARRISH on last edited by
    #12

    RON PARRISH to some degree it would be preference but 80-20 on average would be ok

    1 Reply Last reply
    1
  • GrimpuppyG Offline
    GrimpuppyG Offline
    Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas
    wrote on last edited by
    #13

    1 pound of fat per 5 pounds of meat

    R 1 Reply Last reply
    1
  • R Offline
    R Offline
    RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio
    replied to Grimpuppy on last edited by
    #14

    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!

    1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Grimpuppy on last edited by
    #15

    Grimpuppy Should work fine, especially if you have back fat to add if needed.

    1 Reply Last reply
    0

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