I've had 3 Kune Kunes slaughtered and made into sausages. Feedback has been really positive, so anyone thinking about doing it with Kunes - my advice is definitely to go for it. They were older ones and all of the meat went into sausages.
First was 60kg dw, 13mm back fat. 2nd and 3rd were 90kg and 80kg respectively, both about 20mm back fat. Obviously a lot of fat was cut off and thrown out particularly on 2&3. Unfortunately I could not establish how much was cut off and thrown out in kgs by the butcher. I got approx. 90 trays off the first, 140 of the second and 114 off the 3rd of 6 links of chunky sausages. If these had been less fat pigs but same dead weights - say I'd managed 6-10mm back fat, would fat need to be cut off or could it all go into sausages? Any idea by how I'd have increased the yield by?
I've some weaners (Saddleback / middle white ) which I'm raising. I hope to get some bacon off these as well as sausage and trying to get them to the right back fat and weight. Any idea how much bacon approx. or as a % of the carcass (I'm trying to work out what sort of yield the sausages would be).
What are people using for flavourings / rusk / cereal? The butcher has been making 9kg mixes net of meat, but instead of using 3 500 and odd gm packs per 9kg mix as per manufacturer's instructions (Dalesman), has only been using 2. This is giving a higher meat content of about 75% as opposed to 65/67% if they'd followed the instructions. But what affect will this have on the strength of flavour? What or who's do you use to get a higher meat content in your sausages?
Cheers
David