Grimpuppy we took some leftover Willies and put it in 1 lb bags for fry patties. It is definitely “hotter” in a patty than in a snack stick.
for Sausage pork shoulder or butt?
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
I thought pork shoulder was the butt…
Picnic is the next part down on leg, also good for sausage.
Was looking into getting whole pork shoulder
fishing the whole shoulder is good for making sausage. The important thing is the fat content. Most use the butt exclusively, because it generally has the proper fat to lean ratio as is. Since the lower part of the leg (picnic) is leaner, more fat is usually added.
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
fishing I think you will be fine using a whole shoulder, might be slightly leaner than just butts but should still be good.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by Tex_77
Either will work, just be sure to remove the skin.