Salami

[Gafala]

My question is has any one used thick ground bacon instead of pork fat in there Salami, reason is I cannot get pork fat here.

[waycoolcat]

If you don't have a local butcher you can even go to a chain supermarket and ask the butcher dept. to special order you "unsalted pork fat back". It's usually packaged around 4 to 6 ounces, its cheap and freezes well. I get some of mine locally that way. I'm making some sausage now, but that's a post for tomorrow.

[Tenpoint5]

I have used ends and pieces of bacon when making sausage that requires some additional fat. It doesn't hurt anything. I don't count the weight of the bacon when figuring out how much cure to use. As it has already been cured