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The short question is: Can I use beef fat in my pork sausage? I do not sell it so that is never an issue. This is more about flavor. When I make Sweet Italian, Hot Italian, Breakfast, Andouille and others, I use pork butts but There isn't always enough fat and it seems a little dry. I bought a whole strip loin and after trimming, I have a good bit of fat left over. Any Thoughts?
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