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Fat Back

post #1 of 6
Thread Starter 

Got 1/2 lb of pork fat back soaking to take the small amount of salt out before i make D#@  S#!$^*   


2 days of cold water soaking.


post #2 of 6

Wait, what are you making? My tiny brain could only come up with something that I know  I am not allowed to post here.

post #3 of 6

Some sort of salami that calls for large chunks (cut by hand) of white fat to be visible on the cut? Would larding needle be used?


I guess we have to wait till maestro tells us.



post #4 of 6

Oh wow, he's at it again! Love it.

post #5 of 6

I think he changed his mind on this recipe:




Was going to use the fat back and make some 70 day hard salami but with all my irons in the fire i decided to do some AC #116 sticks with a twist.


post #6 of 6
Thread Starter 
Originally Posted by slownlow View Post

I think he changed his mind on this recipe:



Yeah i did change my mind. Had to use the 90/10 and the fat back i just tossed. I have more FB and this was going to be ground into some 70 day dried salami. Another day.


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