Previously Cured Fat to New Salami

[ThomasLake]

Hey guys, quick query I am hoping someone can answer...

I have a whole load of wonderful cured back fat from a previous hog that I dried for a month and then froze. I don't see myself using it all in its current form and was wondering if it would be acceptable to add it to a new batch of salami that I am making? I cured it with cure 1 originally as it was for cooking purposes. If I minced it, added it to the new meat, omitted the salt for its weight but added an appropriate amount of cure 2 would I be safe? It has been frozen now for about 2 months.

Thanks in advance!

Tom

[Bob K]

No problem, As you stated just allow for the salt. For future reference nitrite does not react at all with fat , just the meat so use salt only when curing fat.
Mince it with the meat, not separately.

https://www.meatsandsausages.com/sausag ... oked-meats