Refrigeration overnight before stuffing?
can I grind and mix seasonings,then let it sit refridgerated of course, for a day or two before stuffing and smoking, and about what % of fat to meat does an average butt have? thanks,orf...
Last edited by orf on Thu Oct 18, 2012 06:55, edited 1 time in total.
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Chuckwagon
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Yes you can Orf, but bear in mind the longer it sits after being ground, the harder it is to stuff it. It sets up just like cement and after a few days, you'll probably have to add more water to it and remix it before you can stuff it into casings. No problem, just a hassle.
The average butt has about 25-30% fat in it - just perfect for making sausage. By the time you get the shoulder trimmed up just a bit, it's ideal for sausage. Always check for glands and cut them out if you see one. Most butchers do a pretty good job in removing them these days but occasionally one can slip by. Yell if you have any other concerns.
Best Wishes,
Chuckwagon
The average butt has about 25-30% fat in it - just perfect for making sausage. By the time you get the shoulder trimmed up just a bit, it's ideal for sausage. Always check for glands and cut them out if you see one. Most butchers do a pretty good job in removing them these days but occasionally one can slip by. Yell if you have any other concerns.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
I've only just started making sausages and thought the butts "looked" like about 15 to 20% so I didn't add any fat and they came out very good imo.again thanks for the replies and I'm sure I'll be asking more ?'s. I always try to make it harder than it is. If you'se have any ?'s on carpentry,make smokehouse,etc.,feel free to ask me there I can help u.
