Have another sausage project in the works.
This recipe requires 1/2 lb of poke back fat.
Rinsed and clean the minimal salt from the fat, cut the fat from the skin.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01471.jpg)
Took a small cut and tasted, Very light salt taste so im going with a 2 day soak in cold water to remove the residual salt from the fat.
The fat will get a course grind.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01472.jpg)
See ya later