Back Fat

Post Reply
jrittvo
Beginner
Beginner
Posts: 40
Joined: Sat Apr 14, 2018 22:06
Location: CO

Back Fat

Post by jrittvo » Sat Jun 30, 2018 21:09

When cutting a slab of back fat for fresh sausage or dry cured salami, is it better to take all the skin off, or can some be left on?
User avatar
Butterbean
Moderator
Moderator
Posts: 1681
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sat Jun 30, 2018 23:14

Depends on what you are making but for most I'd think you wouldn't want the skin on the fat.

That said, the more rind the better in Bouakahm Nam sausage. Nothing like the little acidity tentacles reaching toward you with each bite. :wink:
jrittvo
Beginner
Beginner
Posts: 40
Joined: Sat Apr 14, 2018 22:06
Location: CO

Post by jrittvo » Sat Jun 30, 2018 23:25

. . . off to hunt a recipe . . .
User avatar
Butterbean
Moderator
Moderator
Posts: 1681
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sun Jul 01, 2018 18:19

If you find a good recipe let me know. I love the stuff. I think I could put together the ingredients but not so sure about the process but I may have to take a stab at it in the future. I did find one recipe and procedure but I couldn't translate it.
jrittvo
Beginner
Beginner
Posts: 40
Joined: Sat Apr 14, 2018 22:06
Location: CO

Post by jrittvo » Mon Jul 02, 2018 05:49

Is this in the neighborhood? It`s like a fermento style.

https://thaifoodmaster.com/preparation/fermentation/155
User avatar
Butterbean
Moderator
Moderator
Posts: 1681
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Mon Jul 02, 2018 10:05

I think that is it! Thanks. Great explanation of the procedure. I have one stick left and its stuffed in collagen. Have seen it in banana but I think I prefer the collagen. I'll be making some soon.
Post Reply