Fat question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

SmokyMose

Smoking Guru
Original poster
★ Lifetime Premier ★
Aug 13, 2015
5,331
2,919
Indianapolis, Indiana
I've had a request from a neighbor for Loukaniko. I'm looking at a couple of recipes.
One calls for pork fat and one calls for pork fatback. What's the difference, if any?
 
Fatback is a high quality fat....   Higher melting point than the other fats on the pig, except for maybe kidney fat...
 
So where do you get fat back?
 
Last edited:
Backfat has stronger celullar structure than other fat...so it will present itself as those desirable white, well contoured chunks in dry cured sausages and salamis.
 
So where do you get fat back?
If your Butcher processes Hogs, he may just give you as much as you want. That or sell cheap. Rendering companies only pay pennies a pound...JJ
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky