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fat content
Posted:
Sat Nov 17, 2007 12:20 pmby DanR
Around here the pork is so closely trimmed that is not enough fat to make sausage. I ask the meat manager if he had any pork fat and he said that what little he gets he uses in
his own sausage. He also said that a 60/40 ratio was about right. So, where should I look for fat or can lard be substituted for it?
Location, Location Location
Posted:
Sat Nov 17, 2007 5:59 pmby Iamarealbigdog
Where about is here, don�t need to know your address but region would be good
In my humble opinion lard has already been processed and thus will provide a texture different that what you may be looking for.
Posted:
Sat Nov 17, 2007 7:31 pmby wittdog
They
http://www.sausagemaker.com/ sell fat replacement stuff that will fit the bill for what you need....Its mainly used in sausage made from venison or poultry but it would work fine for pork.
Posted:
Sun Nov 18, 2007 12:56 pmby DanR
I'm in eastern Tennessee USA. It seems that the Sausagemaker no longer carries the product. Wonder why.
Posted:
Sun Nov 18, 2007 1:14 pmby wittdog
Posted:
Sun Nov 18, 2007 5:33 pmby Bad Flynch
>I ask the meat manager if he had any pork fat and he said that what little he gets he uses in <
From the looks of that, it sounds like you are shopping at a big grocery store. Drive around the country and find a small meat processor, typically one that processes animals for individuals. That is what I do.