Back Fat
Back Fat
So, I was thinking on going down to Arthur Ave, to see the guys at that sausage shop, but sorry changed my mind and did some shopping at Restaurant Depot instead, sorry.
Anyway, looking for Back Fat for sausage, and they had Back Fat in 4 to 5Lbs slabs, only thing is it said, "Salted" Back fat.
Is that what I need to used, or is there an unsalted back fat?
Anyway, looking for Back Fat for sausage, and they had Back Fat in 4 to 5Lbs slabs, only thing is it said, "Salted" Back fat.
Is that what I need to used, or is there an unsalted back fat?
Thanks BobK I had a feeling that was the case, and thanks for the tip on ethnic stores.
I did pickup a 4lb slab of the salted since I was down there, it has the skin on.
I will use it for just a couple of recipes I has, nothing to do with Sausage or the alike, but if anyone one has something different and tasty for me to try, I'd love to try it.
Thanks again
I did pickup a 4lb slab of the salted since I was down there, it has the skin on.
I will use it for just a couple of recipes I has, nothing to do with Sausage or the alike, but if anyone one has something different and tasty for me to try, I'd love to try it.
Thanks again
50# box. Sounds about right Put it in the freezer, its not going to go bad. That should do you for a life time of sausage making. One less thing to worry about picking up.airbrush wrote:Unless you want a 50# box, unsalted fatback is hard to come by around here. I rinse the salted fat and slightly adjust the salt. Sometime I just use the belly meat.
I was wondering the same, I'm still going to venture out and check ethnic store, but if I strike out, I'd have to check with the pig farms up this way, which is an hour drive and would have to be worth the drive.nuynai wrote:Question I have is, how much does the salt really penetrate into the fat. IMHO- I wouldn't think much would get in and would just wash off the surface. .
Anyway, I'll keep looking around, oh and I still have to make it down to Arthur Ave, maybe a call down first and ask about the back fat.