Pork fat for sausage

Recipes for all sausages

Pork fat for sausage

Postby tomwal » Tue Sep 23, 2014 10:50 am

It can be difficult to obtain back fat for making your own sausage, I tend to use the rind from skins that Morrison's sell for making crackling, this usually yields a reasonable amount, recently Morrison's had pork poin on offer at 4.79 a kilo, so I bought a full loin just under 4 kg, only to be horrified that the butcher started to trim of the fat, so I asked him to bag it seperately, lovely white firm fat, ideal for sausage, he told me they trimmed all the loins, I couldn't believe it when he showed a huge bag of white fat that was going in the food skip, so I asked if they could keep me some to one side and I would gladly make a contribution into one of their charity boxes, magic, I now have all the fat I need for making my sausage and black pudding.
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Re: Pork fat for sausage

Postby NCPaul » Tue Sep 23, 2014 11:22 am

Nice one, always pays to be nice to your local butcher. :D
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Re: Pork fat for sausage

Postby tomwal » Tue Sep 23, 2014 1:18 pm

It certainly does, I honestly couldn't believe what they were throwing away, the bag was so heavy he couldn't lift it and that contained only pork fat, what a criminal waste.
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Re: Pork fat for sausage

Postby sundodger » Fri Sep 26, 2014 10:00 am

Same here in Greece, Greeks don't want fat & won't pay for it & so all the fat is trimmed from Pork loin, shoulder etc & is just thrown away! I buy half or whole pigs these days to cut as I want, all back fat that I need is free, as are pigs kidneys, which are also just discarded.
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Re: Pork fat for sausage

Postby tomwal » Fri Sep 26, 2014 5:49 pm

Your making me jealous now lol.....
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Re: Pork fat for sausage

Postby Brewingdan » Mon Sep 29, 2014 6:09 pm

Same here. Most supermarkets have butchers on site, but may not always make sausage. If given a day advanced notice, they often will give me 2-4lbs free.
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Re: Pork fat for sausage

Postby tomwal » Tue Sep 30, 2014 5:27 pm

Nice one...
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Re: Pork fat for sausage

Postby RidleyRumpus » Sat Oct 04, 2014 3:10 pm

OK,

So failing a nice friendly butcher what are the alternatives?

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Re: Pork fat for sausage

Postby vagreys » Sat Oct 04, 2014 5:06 pm

Here on the east coast of the US, supermarkets have largely gone to central meat processing, so the meat that is delivered to the store is already trimmed to death and packaged, for the most part. The "specialty cut" counter as "meat cutters" who use a steaking knife to cut strip steaks, ribeyes, and pork chops, but they are pre-trimmed, as well. Even some of the "butcher shops" in the area get their meat as pre-trimmed primals. Very sad. My source for local back fat went out of business, so I'm back to ordering it by the case at about $3.50/lb.

If you can't get back fat, or order it from a meat processor, you should be able to get 70/30 or 80/20 trim from a meat processor.
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Re: Pork fat for sausage

Postby RidleyRumpus » Sat Oct 04, 2014 8:36 pm

Actually thinking about it there is a great butchers near here that slaughters its own meat, I will give them a try. Otherwise there is an abattoir just down the road that I could try.
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Re: Pork fat for sausage

Postby NCPaul » Sun Oct 05, 2014 12:15 am

This may be of use to some.

viewtopic.php?f=6&t=11067&p=94690&hilit=Jowl#p94690

I bought trim fat for $ 1.69 / # today.
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Re: Pork fat for sausage

Postby tomwal » Sun Oct 05, 2014 7:07 am

RidleyRumpus wrote:OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

You could try your local butcher, I had no luck because a lot of them make their own sausage, where as supermarkets, mostly don't, but good luck.
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Re: Pork fat for sausage

Postby tomwal » Sun Oct 05, 2014 7:14 am

tomwal wrote:
RidleyRumpus wrote:OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

You could try your local butcher, I had no luck because a lot of them make their own sausage, where as supermarkets, mostly don't, but good luck.
RidleyRumpus wrote:OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

Forgot to add, I have used good fatty belly pork, some supermarkets sell the skin usd for making pork scratchings, this is only cheap and usually yields good back fat once trimmed off.
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Re: Pork fat for sausage

Postby bidrick » Sun Dec 14, 2014 8:00 pm

RidleyRumpus wrote:OK,

So failing a nice friendly butcher what are the alternatives?

Ridley


I source mine from a Chinese supermarket, they sell it frozen in 1 kilo blocks.
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Re: Pork fat for sausage

Postby yotmon » Sun Dec 14, 2014 8:13 pm

bidrick wrote:I source mine from a Chinese supermarket, they sell it frozen in 1 kilo blocks.


If you don't mind me asking - what price do they charge per kilo ?

Thanks. Yotmon.
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