Pork Back Fat?

Lamb, goat, wild game, sausage, any other meats.

Moderator: TBBQF Deputies

steercrazy USER_AVATAR
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:

Pork Back Fat?

Postby SteerCrazy » Fri Aug 15, 2008 9:40 am

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 USER_AVATAR
DATsBBQ
Deputy
Posts: 8149
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

Postby DATsBBQ » Fri Aug 15, 2008 9:47 am

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!
Last edited by DATsBBQ on Fri Aug 15, 2008 9:47 am, edited 1 time in total.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
smoked USER_AVATAR
Smoked
Cowboy
Posts: 346
Joined: Mon Oct 22, 2007 1:27 pm
Location: North Texas
Contact:

Postby Smoked » Fri Aug 15, 2008 9:47 am

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...
Ken
steercrazy USER_AVATAR
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:

Postby SteerCrazy » Fri Aug 15, 2008 10:15 am

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 8)


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 USER_AVATAR
DATsBBQ
Deputy
Posts: 8149
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

Postby DATsBBQ » Fri Aug 15, 2008 10:22 am

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.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
osd USER_AVATAR
OSD
Retired Lawman
Posts: 7294
Joined: Sun Jan 14, 2007 6:59 pm
Location: Fl
Contact:

Postby OSD » Fri Aug 15, 2008 11:31 am

Sometimes stores sell Salt Pork. It's from the bacon area.
Jim
steercrazy USER_AVATAR
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:

Postby SteerCrazy » Fri Aug 15, 2008 11:56 am

thanks for the tips guys. I called the butcher and they're gonna set aside a few lbs of back fat for me.

:D
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Postby JamesB » Fri Aug 15, 2008 12:02 pm

Best bet is to ask a local butcher to save some for ya. Do this a few days before your going to need it. Done that in the past and they didn't even charge me for it. Just wrapped it up and gave it to me.
Image
steercrazy USER_AVATAR
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:

Postby SteerCrazy » Fri Aug 15, 2008 1:16 pm

JamesB wrote:Best bet is to ask a local butcher to save some for ya. Do this a few days before your going to need it. Done that in the past and they didn't even charge me for it. Just wrapped it up and gave it to me.


that's some great info James. Thanks! :D
jack2u2 USER_AVATAR
JaCK2U2
Chuck Wagon
Posts: 2718
Joined: Sat Jan 05, 2008 12:54 am
Contact:

Postby JaCK2U2 » Fri Aug 15, 2008 1:46 pm

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
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank


Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Postby JamesB » Fri Aug 15, 2008 4:57 pm

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.
Image
bigwheel
Outlaw
Posts: 1767
Joined: Sat Jan 13, 2007 11:34 am
Location: Cowtown
Contact:

Postby bigwheel » Sat Aug 16, 2008 12:43 am

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
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Postby JamesB » Sat Aug 16, 2008 1:54 am

bigwheel wrote: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
bigwheel


These ratios have worked pretty well in my last few sausage making sessions... Works really well for all kinds of brats!

Thanks BW!
Image
steercrazy USER_AVATAR
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:

Postby SteerCrazy » Sat Aug 16, 2008 9:24 am

great tips BW......I have a few pounds of pork fat waiting for me at the butcher but if I need more I'll get the bacon
bigwheel
Outlaw
Posts: 1767
Joined: Sat Jan 13, 2007 11:34 am
Location: Cowtown
Contact:

Postby bigwheel » Sat Aug 16, 2008 3:13 pm

Well glad to pass it on from Big Dave. I use it for about everything cept all beef varieties. Course I been lazy and aint made nuttin in the last year or two. Guess it be a good time to confess I used to use it for about everything:)

bigwheel

Return to “Other Meat and Sausages”

Who is online

Users browsing this forum: No registered users and 14 guests