Salted Fat Back, the only steady source of fat.

[mawil1013]

The only reliable source of pork fat is salted fat back.  I found a package that showed a salt per serving of 110 grams. The least that I could find. 

I'm looking for some advice on using it from anyone using it also. My guess is that after rinsing off all external salt that I might not need to reduce the salt in the recipes??

Update: I made the batch and did a taste test patty, all in all and going by original recipe it was good, if anything maybe drop 1 teaspoon or two from recipe salt but that's me. I don't like excess salt.  But, I don't think anyone would complain about it being too salty using the fatback with 110 grams per serving.

 

[bikerchef]

I use salt fat back as the fat in my sausage. At first I tried soaking the fat back in cold water to shed some salt. But as I got used to using it It didn't seem like a big deal. I might be a little light on salt on the recipe but I never had problem with the fat back being too salty.  

 

[mawil1013]

Bikerchef, if I can continue to get the 110g, vs 800g salt per serving I was thinking same thing, next time I'll be looking for thicker fatback, there was too much skin and I almost didn't have enough fat for recipe. Right now got to make a grocery run to pick up fresh garlic I forgot and beer for ingredients ;)