Posted: 1/29/2016 8:28:10 PM EDT
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I'm making my first breakfast sausage this weekend and needed some fatback to boost the fat content. None of my local stores had any, so I hit up the local Asian market. They had PLENTY and it was only $0.79/lb. That having been said, I have no idea if that's good or not, but it was cheaper than I expected. I grabbed a big slab, cut what I needed then portioned and froze the rest. What are some other good sources for pork fat? |
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Fat cap on pork shoulder, extra fat on bellies, fat cap on brisket, etc can all be used as fat sources for your ground meat needs.
Personally, I buy bacon ends and pieces, separate the meat from fat to make super premium bacon bits or chopped bacon, then freeze the bacon fat for use later in sausage making. |
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Quoted:
It's way too salty for mixing in with meat to make sausage. Quoted:
Quoted:
What ever you say. My Mother always rendered diced salt pork for the frying fat. It's way too salty for mixing in with meat to make sausage. It has to be soaked in water overnight. |