Ugahunter2013
Senior Member
I got a small sow the other day. She was about 50-60 pounds. She is on ice now, but I plan on using all cuts for the sausage. I want a real juicy, moist link sausage. I was thinking of using 60% hog /40% fat like on my deer sausage. Should I use straight pork fat or cut up pork butt? I imagine with the pork butt it will be less fatty. I am going to have it on ice for a few more days. Lets hear it.
