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Sausage help

j
Jimbosox04 Apr 7, 2008 12:10 PM

I am making homemade chorizo and bought a Boston Butt Roast was wondering even though this cut seems very fatty if it is enough fat for the sausage? Can I add salt pork or will that add/take away from the flavors?

Sorry posted on wrong board, needs to be moved to Home Cooking.

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  1. b
    baconodka RE: Jimbosox04 Apr 7, 2008 01:16 PM

    i think you'll still want to add some fat (should be about 2-1 or lower meat to fat ratio). i would go with fresh belly if you can put your hands on it, but salt pork will work. it shouldn't mess up the flavors at all.

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    1. re: baconodka
      j
      Jimbosox04 RE: baconodka Apr 7, 2008 01:58 PM

      does this look ok in your opinion, this is without the cider vinegar added and no salt pork.

       
    2. m
      malabargold RE: Jimbosox04 Apr 7, 2008 02:57 PM

      Bruce Aidell's Complete Sausage Book has been a wonderful reference for me. I haven't made his chorizo recipe, but he calls for 3:1 butt to backfat.

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