- Jan 9, 2019
- 18
- 4
Sorry if this has been discussed and I missed it with a search. I'm still a newbie with Salami making. I notice some recipes i've looked at call for cuts of meat with intermuscular fat and no back fat. Other times i see recipes that specify lean cuts with back fat. Just curious if there are rules of thumb to follow for certain types of Salamis where i really should find and use backfat and lean cuts for a better finished product.