Back Fat

[Peter Ramone]

Stupid questions sometimes deserve a reply, but I am finding it hard to locate a good supply of back fat. my local butchers only seem to have it sporadically and in small quantities. Any suggestions ?

[aris]

Butcher or meat wholesaler are best. Can't your butcher order the stuff specially for you? Just keep it in the freezer - it freezes well.

[Peter Ramone]

Thanks for that. I will investigate. One question, If I freeze the back fat, and then add it to fresh pork which I then convert into sausage, can I Freeze the sausage or will it be affected by the use of frozen back fat.

[aris]

I do it without any problem.

You want to mince the fat while it is frozen or semi-frozen anyhow - that keeps it from turning into mush.

[sausagemaker]

Hi Peter

Welcome to the forum.
There is no such thing as a stupid question only a stupid answer, so never be afraid to ask.
Anyway Aris has given you the best answer, but whenever you buy meat that is fatty cut some of it off and store in the freezer for use in sausage making later, don't worry if it isn't pork it's only there for succulence.

regrads
sausagemaker

[aris]

I do find different flavours come with different types of fat. Back fat has its own flavour and texture, and caul fat (fat around the internal organs like the kidneys) has another. Experiment a bit - that's what makes sausagemaking fun

If you buy Tescos value pork chops - try get some with alot of fat on them - this is back fat. My butcher charges 1.99 per kilo for back fat. A bit expensive perhaps - but you don't need alot.

[Carl]

Hi, Peter I've just found this site they Pork Back Fat.
http://www.stevenson-pork.co.uk/products.htm
I hope this helps you.
Regards
Carl

[welsh wizard]

I know this is a little late but I was in my local Morrisons yesterday and noticed on the shelf packets of back fat, for not a lot of money. I know these have the rind on but this is easily removed with a good knife.

Cheers WW