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"Ground Pork" vs. "Lean Ground Pork" at Asian meat counters

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"Ground Pork" vs. "Lean Ground Pork" at Asian meat counters

bigwheel042 | Mar 25, 2014 11:59 AM

I'm pondering making my own sausages and am considering making a first go of it by starting with an Asian butcher, as these seem to give the biggest bang for the buck on pork. However, the usual ratio of pork to fat is 3:1 for sausage and I have no idea what typical ratios butchers use when grinding "regular" vs. "lean" pork. Does anyone know?

Also, this is more of a Home Cooking question but would welcome anyone weighing in on if my strategy of buying pre-ground meat to stuff into sausage casings is going to end well or in disaster. I would guess that they usually do grind the meat themselves, and sell enough of it that it's fresh every day. From some initial checking some counters would be willing to grind to order (at least the "lean" meat), it'd just be more expensive and add a step since they likely use something like pork shoulder for the lean meat and I'd need to buy pork fat separately to mix in at home. My only red line is that I ain't buying a meat grinder to do it all myself - dealing with storage and cleanup is not in the cards at the moment.

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