salt pork instead of fat back

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Loco
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salt pork instead of fat back

Post by Loco » Mon Feb 18, 2019 18:27

Another newbie question.
Can I use salt pork in place of Fat back in dry cured sausage? does the salt pork contain enough salt to affect the recipe? If so how do you compensate for it in the recipe?

Thanks
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Butterbean
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Re: salt pork instead of fat back

Post by Butterbean » Mon Feb 18, 2019 22:03

In a pinch I tried it once and wouldn't suggest it. I thought rinsing it would help but it didn't. Soaking it overnight might help but I don't plan on doing it again.
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JohnOlive
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Re: salt pork instead of fat back

Post by JohnOlive » Mon Mar 11, 2019 07:26

None of the poultry fats will work, nor will beef tallow. They're all just too soft and will break down. You need to find something that has a lot of protein structure like fat back... IMO, brisket cap is probably a good idea.
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