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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

Welcome to the forum. When you say bacon fat do you mean pork belly that has been cured? Has it been hot smoked?

Or perhaps your talking about drippings or rendered fat, if so this will not work for sausage making.

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?

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.

Thanks!