Bacon fat in sausages?

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Bacon fat in sausages?

Postby BigWinston » Mon Apr 09, 2018 12:38 am

Hi,

I have a bunch of bacon fat leftover.

Is it possible/feasible/a good idea to add this to sausages, say, in place of fat back?

Thanks.

BW
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Re: Bacon fat in sausages?

Postby NCPaul » Mon Apr 09, 2018 10:39 am

Welcome to the forum. :D When you say bacon fat do you mean pork belly that has been cured? Has it been hot smoked?
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Re: Bacon fat in sausages?

Postby RodinBangkok » Tue Apr 10, 2018 2:34 am

Or perhaps your talking about drippings or rendered fat, if so this will not work for sausage making.
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Re: Bacon fat in sausages?

Postby badjak » Wed Apr 11, 2018 2:15 pm

I am adding to this post as I got the same question.
I have cured fat left over from my bacon making experiments (just part of the belly pork was very fatty).
I figure it can't do any harm using that as part of the fat source in fresh sausages.
Is that correct?

And if making sausage with cure #1, should any adjustment be made to the amount of cure used, or is the nitrite in the bacon left over finished after a couple of weeks?
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Re: Bacon fat in sausages?

Postby NCPaul » Wed Apr 11, 2018 10:41 pm

You are correct that the cured bacon fat can be used in fresh sausage. I would not added extra cure # 1 for the bacon fat in a cured sausage. There is little for sodium nitrite to react with in bacon fat.
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Re: Bacon fat in sausages?

Postby badjak » Fri Apr 13, 2018 6:00 am

Thanks!
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