Fat for dry cured salami

[crackin]

Dry cured salami calls for extra fat content.  What are you guys using for this?  I have tried to get some back fat from the local butchers, but no luck.

[NePaSmoKer]

Dry cured salami calls for extra fat content.  What are you guys using for this?  I have tried to get some back fat from the local butchers, but no luck.

You can use the thick fat cut from the shank of a pork shoulder, just cut the outer skin off. Not a cured shoulder.

[Keymaster]

Guess you just need to call around, back fat is the best to use. Maybe see if someone on craigslist is selling pork and call them but make sure there reputable.

[3rensho]

I use back fat too.  Readily available in these parts.

[crackin]

It seems all the local butchers also make their own sausage, so I suspect they save all the back fat for themselves.  I will have to try with some shoulder fat.