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pc farmer

pc farmer

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Feb 17, 2013
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Central Pa
I see alot of recipes call for pork fat.

How or where do you get pork fat?

I have a local butcher but he might think I am crazy wanting fat.

Do I really need the fat? I have been using fresh sausage from him. Seems a nice ratio of fat and meat.
 
I get my pork fat off of pork butts that I trim for pulled pork. Trim off the half inch fat cap, slice it up and freeze it. You don't want it on your pulled pork anyway, it would just go in the trash.

That said, most straight pork sausage recipes are going to be good with just taking the same pork butt and chopping it all up. If you include that fat cap, you'll be left with roughly 25% fat, which is about the mid-point for great sausage. It's more important to separate it out and weigh/measure the fat when you're working with beef or venison since they're so lean and need extra fat. I've never had to ask a butcher for pork fat.
 
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c farmer said:
I see alot of recipes call for pork fat.

How or where do you get pork fat?

I have a local butcher but he might think I am crazy wanting fat.

Do I really need the fat? I have been using fresh sausage from him. Seems a nice ratio of fat and meat.
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farmer Most butts would be good without extra fat, if you are doing sausage with beef, that could use some. Ask the butcher tell him you are making some sausage he will, gladly sell you some.

I get mine at a local grocery store. As Mickey Jay said if you trim a butt save the fat.
 
CF, I've bought pork fat from the butcher when making venison salami but as the folks said a butt has plenty of fat.
 
I've bought butts that were trimmed to death and needed extra fat. What I've used is "fat back" which is just salted fat with the rind still on, cut into 3"-4" squares. I used to find it in the meat department of the grocery in my neighborhood.
 
I also use backfat for sausages (with pork leg meat). Not many stores carry it around here and it usually costs more than the meat. One shop wanted 8.99/lb. Found eventually a reliable source $2.29 without skin.

If you buy whole shoulders you won't need extra fat even if lean meats are involved.
 
Its always good to have a few lbs of pork fat in the freezer. Especially when some one shows with some fresh venison. Nothing wrong with buying pork fat........................Vacuum seal and store in the feezer up to 3 years
 
Thanks guys.

Maybe I will head to the butcher tomorrow and see what he has.
 
Usually I can get it fir around $1.00 / lb I keep around 5 lbs in ther freezer in 1 lb bags
 
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boykjo said:
Usually I can get it fir around $1.00 / lb I keep around 5 lbs in ther freezer in 1 lb bags
Click to expand...
For that price I can make lard and cracklins with it.   
yahoo.gif
 
Lol, don't try this but ground seasoned pork loin in natural casings without any fat makes about the driest sausage you'll ever have. Even dipping mustard can't do it any justice.
 
Smokeraiser said:
Lol, don't try this but ground seasoned pork loin in natural casings without any fat makes about the driest sausage you'll ever have. Even dipping mustard can't do it any justice.
Click to expand...

I bet.
 
Some places, you can get pork fat for your needs and in some areas you are lucky to get a pound of it, if any.  It depends if they cut their own pork or get pre-packaged meat.  With most areas, pork today is trimmed pretty good before the butcher even touches it.  In the place I shop at, the pork fat get's tossed if you can believe it.  I told them to put it out for sale but they said they have already tried.  In one shop I worked at for example we sold every drop of pork fat we could get out there.  It depends a lot on the ethnic make up of the area the store is located at also.  If you have a hard time getting pork fat, ask the butcher to order you up some boneless picnic meat.  I'ts usually 50/50 fat-lean ratio.  It comes anywhere in the 40 to 60 pound case class.  Now that's if you go through a lot of sausage and have the freezer space to hold it.  I bought it all the time when I processed venison for 10 years.  Always options out there.  Reinhard
 
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Ask the butcher at a chain grocery store in your area . I get mine for free from Dierbergs . 
 
Publix down here says they aren't allowed to sell (or give away free) anymore... as some guy said he got sick from it and sued,,, It's the story I got from meat manager at local store... all butchers in our area make their own sausage... so no fat from them...
 
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