Smithfield Pork Fat Back question
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I usually get my pork fat back from a butcher. The only issue is he’s 30 miles away. I just saw this at a local market but I have no experience with it. Does anyone know if I can just rinse off the salt and use it as regular fat back in my sausage making? Thanks
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to John Belvedere on last edited by
John Belvedere if your product is to be smoked i have used this with great success.
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Thank everyone!