Shoutout to the old timer in Billings who told me to stop trimming fat before the grind

Mia Park · 2026-10-07T20:20:02.568792+00:00

I used to trim almost all the fat off my pork trim before grinding because I figured leaner meant better sausage. A guy named Ray at a shop in Billings watched me do it one morning, shook his head, and said I was throwing away my own flavor and my own money. He had me grind a batch with the fat left in at about 25 percent, and the difference in the finished links was not even close. Now I want to know how you all figure your fat ratio, do you go by feel, by weight, or just eyeball it?

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Shoutout to the old timer in Billings who told me to stop trimming fat before the grind | Butchers - Hub Chatter