Can I use this fat for sausages

[Lord Montgomery von Agoho]

Newbie question.

But can this type “fat” be used for sausages and/or salamis.

It’s not back fat, it’s very “gooey” and difficult to cut with a knife. Got it from the belly region.

 

[chopsaw]

I wouldn't .

 

[Steve H]

No, I wouldn't either.

 

[BGKYSmoker]

No
Thats like membrane attached fat.

 

[smokerjim]

Like the others said, I wouldn't

 

[indaswamp]

I agree^^^^^
No, I would not use it in either sausage or salami, but you can render it down for baking/frying. I use it to make roux which I can for future use.

 

[uncle eddie]

I wouldn't either

 

[boykjo]

That's called the squeal...... You can eat everything but... LOL

 

[Lord Montgomery von Agoho]

I agree^^^^^
No, I would not use it in either sausage or salami, but you can render it down for baking/frying. I use it to make roux which I can for future use.

This! Thanks for the advice. I slaughtered a whole pig and want to use as much of the harvest as possible.