Author Topic: Sausage - Shoulder Picnic vs Boston Butt  (Read 116 times)

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Offline camwell

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Sausage - Shoulder Picnic vs Boston Butt
« on: November 21, 2014, 09:24:46 PM »
Planning to try another shot at making Italian sausage. (Will be using a food processor since we don't have a grinder.)

Just saw pork shoulder picnic on sale, but I've seen a lot of recommendations/recipes for using Boston butt specifically. Will it make that much difference in terms of taste and texture if I use picnic instead of Boston butt?


Offline TXCraig1

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Re: Sausage - Shoulder Picnic vs Boston Butt
« Reply #1 on: November 21, 2014, 09:35:14 PM »
The two are connected together on the pig. More bone, skin, and connective tissue in the picnic, so the yield will be lower, but the taste and texture will be pretty much the same.
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Offline parallei

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Re: Sausage - Shoulder Picnic vs Boston Butt
« Reply #2 on: November 21, 2014, 10:17:20 PM »
Boston butt.

I believe this cut has more fat (could be wrong).  It is what I aways use, and I think what most sausage makers use.

Don't include the skin, unless you're going for greatness and want to make Cotechino!

Offline tommy

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Re: Sausage - Shoulder Picnic vs Boston Butt
« Reply #3 on: Yesterday at 09:35:47 AM »
I'm not a very experienced sausage maker, but from my experience, and from what butchers have told me, you'll want to add fat even with a butt.

And I'd choose the butt over the picnic because it's easier to break down.


 

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