Question about fatback

[73saint]

I found a local butcher willing to give me fatback. Yesterday, I was given a nice bag full of beef fat. My plan was to use it in my umai pepperoni project. I didn’t distinguish between pork or beef when inquiring, and what I was given was beef fat.

So, my question is, since I have beef fat, should I only use beef meat in my pepperonis? Or is it ok to use meat from a pork shoulder, and beef fat in tandem?

Thanks in advance!

 

[TomKnollRFV]

Alot of recipes I've seen use a combination of pork and beef for the meat..so I can't see why not? beef and pork mix is what I try to use for making sausage my self.

 

[phatbac]

Oh when i saw the title i thought you had a question about me and misspelled my name....;)

Happy Smoking,
phatbac (Aaron)

 

[browneyesvictim]

As for there performance in sausage they are quite interchangeable and inter-mixable. However your taste is going to tell you what you want to know better than anything.

 

[tallbm]

If that is what you got I say use it.
I do know for a fact that the meat will take on flavor based on the fat you used as well as the meat.

For example when I make my venison brats I use pork fat and it brings the venison away from the beef side of flavor (which venison is closer to according to).
When I make my venison pastrami with ground venison I use beef fat and the fat gives it that really beefy flavor I'm looking for with pastrami meat.

The question is do you like all beef pepperoni flavor over pork or mixed meat pepperoni?

I cant speak much on pepperoni with me having zero experience, BUT I can say that lots of sausage in TX is made with beef and pork so I'm sure it wouldn't be the end of the world :)

 

[pops6927]

Certainly! There are two types of beef fat. Exterior fat and interior fat. Exterior is what you probably got, which is fine. Interior is also known as "suet" or "kidney suet", what surrounds the kidneys on the inside and is much richer, very dense.