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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Bigbirdoffroad on October 08, 2011, 10:27:09 AM

Title: Fat Back???
Post by: Bigbirdoffroad on October 08, 2011, 10:27:09 AM
I want to make up some venison sausage but when I called the butcher shop and asked for pork trimmings they said they only have "Fat Back" in stock. Can I use this instead?
Title: Re: Fat Back???
Post by: Brewoz on October 08, 2011, 12:11:52 PM
Pork "back fat" I use it in all my sausages. Extra lean beef and pork with 20% Back fat.
Title: Re: Fat Back???
Post by: Keymaster on October 08, 2011, 06:16:34 PM
Yes, Brewoz is correct, if you can get back fat then get it. A lot of Rytec Kudas recipes call for back fat and that will make the recipe quality A+  ;)
Title: Re: Fat Back???
Post by: Bigbirdoffroad on October 09, 2011, 05:13:14 AM
Kool, Thanks!!
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