Smoking Fatback | Smoking Meat Forums - The Best Smoking …
10. Cullowhee, NC. Aug 25, 2013. #1. I've read a number of threads on using fatback (already cured, smoked, or rendered) but I haven't seen any on on how to smoke fatback yourself, and I can't find any recipes/instructions online. I have a few slabs of uncured fatback (about 3lbs each - from my local pig guy) that I'd like to smoke (not render ...
Venison - Ratios | Smoking Meat Forums - The Best Smoking Meat …
2020年11月22日 · The pork butt is already 20-25% fat. The venison is 100% lean so what you need to do is figure out how much fat to add for the venison. 12# X 0.25 = 3# pork fat to achieve a 75%/25% ratio. So I need to add 3# of pork fat into that 8# of pork, which gives me 5# pork butt and 3# pork back fat.
Where do you buy your pork fat?? - Smoking Meat Forums
2011年1月28日 · 235. 10. Grundy, Virginia. Feb 15, 2011. #11. Ellymae, I don't know if this will help you any but I buy my pork fat for breakfast sausage at a regional store with store in North Carolina, Tennessee, Kentucky, Virginia, and West Virginia known as Food City who is owned by KVAT Foods, Inc., the present owner and I went to school together in high ...
Fat Back and Salt Pork question Salt Pork - Smoking Meat Forums
2018年3月13日 · Normally if I add fat to may sausage I use belly or left over trimmings from pork butts. In Marianski’s book as he’s talking about fatback he explains how Salt Pork is made. At the end of the paragraph he says belly and fat back are the best type of fat to use in sausages.
Where can I buy pork backfat? - Smoking Meat Forums
2021年11月17日 · I get mine from a butcher or a restaurant supply store that is open to the public. For beef fat I save it from briskets I trim. I'm lucky that here in TX we have brisket sales about every 3 weeks for $1.69-$1.99/lb. I can save about 3 pounds of fat per 15 pound brisket and I do brisket at least once if not twice a month.
Fat back vs pork butt - Smoking Meat Forums
2018年3月26日 · Since my venison and my wild pork are almost always pure and lean (no fat) the pork back fat makes things nice and simple. The ratio 80/20 Meat/Fat is perfect for doing sausage and when you have 99%lean meat. The math is simple too. 5 pounds of sausage = 4 pounds meat, 1 pound fat for 80/20. 10 pounds of sausage is 8 pounds meat, 2 pounds fat.
Venison sausage mixture - Smoking Meat Forums
2018年12月18日 · Or you could do 7# venison to 3# pork fat and both give you 30% fat ratio.I get pork fat at $.50 a pound, its really cheap.3-1-1 would put you at 26% per my fat calculator and be pretty good. IMO, 20% is kind of dry, 25% good, 30% …
Salt Pork vs Fatback - Smoking Meat Forums
2019年10月18日 · I am smoking them and am using mostly pork shoulder and some hanger steak. many of you have given me helpful thoughts in another post. thanks. I've done that before since I have trouble finding fat back here. Just adjust the salt in your recipe a bit to compensate for what is in the salt pork. It works fine for me.
Streak O' Lean ~aka~ Side Meat ~aka~ Salt Pork
2021年1月5日 · Streak O' Lean is cured but un-smoked pork belly, in other words, think fresh side pork that has been cured. You still have it with breakfast and can use it in a pot of greens or beans. You still have it with breakfast and can use it in a pot of greens or beans.
Venison jalapeño cheddar sausages 2nd try - Smoking Meat Forums
2023年1月21日 · The first time I used salted pork fatback, and I didn’t take the salt into account. It was good but too salty, with little pieces of skin. This time I only added the cure #1, with the peppers and cheese, and cut the skin off the fatback.