Pork Back Fat?
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- SteerCrazy
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Pork Back Fat?
I have some new sausage recipes calling for Pork Back Fat. I've always either used straight up pork shoulder or chuck roast in my sausages. Is Back Fat something commonly available at the grocery store??
- DATsBBQ
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Sometimes called a fat cap. Your local Butcher would should be able to fix you right up. I think its the stuff that when rendered becomes lard.
Don't forget the rum!
Don't forget the rum!
Last edited by DATsBBQ on Fri Aug 15, 2008 9:47 am, edited 1 time in total.
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DATsBBQ wrote:Sometimes called a fat cap. Your local Butcher would should be able to fix you right up. I think its the stuff that when rendered becomes lard.
Don't forget the rum!
First on the list
Smoked wrote:I have never seen it at the store.. You find it at a meat market..You can substitute bacon for fatback, just rinse it first to take some of the saltiness out of it...
That's what I thought too Smoked but wasn't sure.
- DATsBBQ
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Good reference here:
http://www.chow.com/ingredients/179
If you can find uncured bacon, that would be a good sub. "unprocessed lard" would be better.
http://www.chow.com/ingredients/179
If you can find uncured bacon, that would be a good sub. "unprocessed lard" would be better.
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Wish I could get some. My butcher uses his for market made breakfast sausage, so none for me - Good hints on the bacon and unprocessed lard - gonna have to give it a try.
Jack
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Jr. C's BBQ
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Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
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JaCK2U2 wrote:Wish I could get some. My butcher uses his for market made breakfast sausage, so none for me - Good hints on the bacon and unprocessed lard - gonna have to give it a try.
If any of the grocery stores around there still trim out meat, ask them. Around here Kroger's and Minyard's still cut chops/steaks from roasts, so chances are good that they might bet you have some of the trimmings. Doesn't hurt to ask.
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Whutever sausage meat ration you got chunk it out and try this:
2 bone in butts deboned
1 5 lb chub pre ground chuck (or Bambi if you got it)
1 3 pound box bacon seasoning ends and pieces
Dont rinse the bacon. Use salt or TQ at the rate of 1.5 t. per pound of meat. Put whutever else in there your recipe calls for. Will skeer the heck out of just about 20 lbs of sausage each time. Will vary from 19 to 21 on most occasions. This come from Big Dave so it got to be right. Saves a lot of searching for odd pig parts etc. If the regular old cheap bacon fall below a buck a pound use that instead of the seasoning bacon.
bigwheel
2 bone in butts deboned
1 5 lb chub pre ground chuck (or Bambi if you got it)
1 3 pound box bacon seasoning ends and pieces
Dont rinse the bacon. Use salt or TQ at the rate of 1.5 t. per pound of meat. Put whutever else in there your recipe calls for. Will skeer the heck out of just about 20 lbs of sausage each time. Will vary from 19 to 21 on most occasions. This come from Big Dave so it got to be right. Saves a lot of searching for odd pig parts etc. If the regular old cheap bacon fall below a buck a pound use that instead of the seasoning bacon.
bigwheel
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