My husband and I have recently begun to experiment with making homemade sausage. My question relates to the cuts of pork used in the process. In our last attempt, we used pork shoulder. The problem was that by the time I removed the sinew and connective tissue (to get a clean grind and avoid the dreaded "smear"), I had lost half of the roast.
Given the time involved and the yield, I thought that using a piece from the loin and adding fat back would be a suitable substitute.
Any thoughts from those more experienced in charcuterie?