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pork hind quarter (ham) for and backfat for salami?

Tips and tecniques on dryng drying, curing etc.
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pork hind quarter (ham) for and backfat for salami?

Postby atcnick » Tue Oct 09, 2012 4:32 am

I can get pork butts, raw uncured hams and 5 lb bags of back fat. What would you use for lean and fat to make salami? Or any sausage for that matter?
-Nick
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Postby NCPaul » Tue Oct 09, 2012 11:22 am

Most sausages (including salami) are about 80 % lean and 20 % fat. How they are combined depends on the recipe.
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