Fat question

Discussion in 'Sausage' started by smokeymose, Apr 6, 2016.

  1. smokeymose

    smokeymose Master of the Pit

    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?
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Fatback is a high quality fat....   Higher melting point than the other fats on the pig, except for maybe kidney fat...
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    So where do you get fat back?
    Last edited: Apr 6, 2016
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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

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