Back fat?
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- Passionate
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- Location: Wisconsin
Back fat?
I just bought some back fat from my local butcher and was wondering how long it is good in the refrigerator?
Last edited by Blackriver on Sat Jun 15, 2013 21:38, edited 1 time in total.
- sawhorseray
- Veteran
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- Location: Elk Grove, CA
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- Passionate
- Posts: 221
- Joined: Sun Dec 19, 2010 22:03
- Location: Wisconsin
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
I just checked with my meat contact and they'll sell me ten pound increments of domestic hog backfat for $2.70lb. I'll get a ten pound slab on Monday morning so I'll be ready to process the wild pig I'm going to kill next Wednesday morning. Aside from the backstrap steaks and hams that I'll brine and smoke everything on the wild pig will be deboned for sausage grind. I'll shrink-wrap and freeze the wild hog meat in ten pound packs for later use. I won't know the backfat and porkbutt percentages for making sausage until I can see the condition of the wild hog once it's undressed. I'm kind of thinking of a sausage mixture as follows if the wild pig isn't very fatty;
10 lbs wild pig meat
7 lbs domestic porkbutt
2 lbs domestic backfat
10 lbs wild pig meat
7 lbs domestic porkbutt
2 lbs domestic backfat
“Good judgment comes from experience, and a lotta that comes from bad judgment.”