I had some major issues with my first attempt at salami making which really spooked me. I'm just now getting ready to try my hand at it again and wanted to get some feedback. In hindsight there were likely two issues going on, the first was too much fat and the second, which is debatable, was that I used a non-ideal fat. The base recipe called for a little less than a 2:1 ratio of shoulder to fatback (technically it was 3.5 # shoulder / 1.5# fatback) which I followed to a T.
I'm thinking for next time that I'm going to either fully trim out the shoulder to get lean and fat, hold the fat for future fresh sausage making and use fatback for all the fat. I'm hoping that this would reduce the overall fat content and use the harder back-fat instead of the shoulder and back fat. Thoughts?