Stealing backfat ?

Stealing backfat ?

Postby johngaltsmotor » Mon Nov 10, 2014 6:23 pm

I'm thinking of doing a rotisserie hog roast for a big party. And I always have problems not having enough hard fat on hand for making sausage.
Does it seem reasonable to take a few strips out of the backfat before roasting? say remove a 2" wide strip from shoulder to ham every 4" and sew the skin back on to limit drying out. Or I am just being cheap? I know that the fat adds flavor, but does it truly need all of the fat? Or is it okay to steal some away for another day?
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Re: Stealing backfat ?

Postby GUS » Mon Nov 10, 2014 6:30 pm

Cheap-ass!
:lol:

Can you not do it any other way sounds like more work than is good for you, potentially playing catch up all the time will be hit & miss, gotta be a better way?
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Re: Stealing backfat ?

Postby johngaltsmotor » Mon Nov 10, 2014 9:26 pm

In reality I'm betting that I could likely get a pretty good deal from the slaughterhouse if I emphasize the fact that I'm already buying a whole hog.

What can I say, I grew up watching the Frugal Gourmet and I'm an engineer, I'm always looking for a way to make a process more efficient (even better when it involves pork).

I'm willing to accept someone more experienced saying it's more effort than it's worth. Just figured I'd ask ;-)
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Re: Stealing backfat ?

Postby GUS » Tue Nov 11, 2014 8:39 am

Oh I certainly don't have the experience, it's mere recognition that when put int a situation you have to deliver a service it needs to be as slick as possible (harder to ignore friends who are used to approaching you than strangers).

It merely seems like an added pressure on an item that is "make or break" to the quality you are trying to deliver, "faffing around" taking off just the right amount & franken-hogging it in the process, esp if slicing & stitching at the catering event.

Just put the "request" in written at the slaughterhouse is my suggestion, you'll probably end up with more than you could deal with for nothing (or for a very trivial sum) ..I always try to broker a convivial relationship with suppliers, sadly here in the uk, alot of folk don't get a basic & honestly appreciative "thank you or appreciation of a service delivered, which sucks imho, don't leave it to chance, if that's written / pre-negotiated in a bulk handling business it's an opportunity for someone to deliver something which is hardly skin off their nose & establish a rapport, even as an occasional (presumably local) customer, (no-asky no-getty).
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Re: Stealing backfat ?

Postby GUS » Sat May 09, 2015 11:22 am

What did you do to fend off the impending back fat problem in the end JG'sM?
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Re: Stealing backfat ?

Postby Slarti » Sun May 10, 2015 9:00 pm

A friend ran his own very busy charcuterie (although it wasn't called that, as he was German). I worked a few days with him for the experience. He was always struggling for a supply of good pork, moaning about the "new-style" pork with very little backfat.

At least in Aus, the last 15 or so years has seen a huge increase in traditional/speciality breeds like the Wessex Saddleback, which has a far thicker layer of fat, but being so much slower growing, they aren't very commonplace and they are more expensive.

Another friend, who makes venison and sometimes wallaby sausages, now favours using chicken skin instead of pork fat. He reckons he gets a better product. Haven't tried it, so I couldn't say, but it sounds wierd.
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Re: Stealing backfat ?

Postby GUS » Tue May 12, 2015 5:16 pm

Interesting, I don't see why not, decent chicken skin flavour is something I crave (but tend to avoid),..invariable a crispy roast, stolen in a moment of greed (carving perks when tearing down he poultry eh)!?
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Re: Stealing backfat ?

Postby johngaltsmotor » Fri May 15, 2015 4:39 pm

My drying chamber controller isn't finished yet so I haven't needed fatback yet. I'm planning to hit up the local slaughterhouse that quoted me the whole hog when the time comes. For now I've been buying shoulders from a local restaurant supply and reserving some of the fat cap when I can. They're one of the only places I've found that doesn't trim away every bit of fat.
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