Can't find pork belly

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Can't find pork belly

Postby DPG » Wed Jan 25, 2017 8:33 pm

Hi All,

I want to make my next batch of sausages but am being frustrated in my efforts because I can't find pork belly anywhere.

I used a 2:1 ratio of shoulder to belly in terms of meats in the last batch (plus rusk, water, spices) and it came out really well.

Could I use something else? Pork neck perhaps? Or would it be better to use all shoulder and add some pure pork fat?

Many thanks for any pointers!
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Re: Can't find pork belly

Postby wheels » Wed Jan 25, 2017 9:53 pm

Pork shoulder (lean) with 20% added fat from the shoulder, collar or back should be fine. You want about 20% fat visible in the mix. HTH

(Note how I refrained from Russian pork belly jokes!)

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Re: Can't find pork belly

Postby Swing Swang » Wed Jan 25, 2017 10:34 pm

wheels wrote:(Note how I refrained from Russian pork belly jokes!)


Only because you haven't got a chocolate fountain to dip the left over rind into :lol: (no offence intended as I adore salo/lardo/toucinho etc)
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Re: Can't find pork belly

Postby NCPaul » Thu Jan 26, 2017 12:06 am

Another option would be jowl which is about 75 % fat.
Fashionably late will be stylishly hungry.
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Re: Can't find pork belly

Postby DPG » Thu Jan 26, 2017 8:10 am

Thanks, All - Very helpful.

If I'm aiming for 20% fat I will be able to cobble something together, I think.

I'm glad someone brought up the topic of 'salo' (which I think is awful stuff - will never forget the first time a Russian offered me some, just after I arrived out here - when he told me what it was, I thought he was joking!) - is salo the hallowed "back fat" that sausage-makers seek out?

If so (or if not), do you think that some of the unsmoked, unspiced stuff could be put through a mincer to get to that 20% fat target?
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