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Question for sausage makers.

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Posted by ZZ on June 08, 2017 at 13:34:55:

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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