PN-5387
Figure 87.—Trimming belly.
Sausage is made from the fat and lean trimmings produced from making trimmed hams, loins, bellies, picnic shoulders, and Boston roasts. If lean or additional sausage is desired, a picnic shoulder can be boned and added to the trimmings. Sausage should have a lean content of more than 50 percent. Remove skin, bone, cartilage, and bloody portions from the meat before grinding ([fig. 88]).
PN-5388
Figure 88.—Skinning pork trimmings.