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bobbyraysbbq
Joined: 26 Jun 2009 Posts: 12
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Posted: Sep 17 2009 Post subject: Where to get pork fat for sausage? |
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Every time I call a butcher and ask for pork fat here in the area where I live they act like they don’t understand what I’m talking about, even thought I tell them I'm trying to make sausage. So I was wondering if I could just add un-salted bacon to my sausage? Am I not using the right terminology when asking for pork fat? |
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teakettle Newbie

Joined: 03 Aug 2008 Posts: 31 Location: Bushland, TX
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Posted: Sep 17 2009 Post subject: |
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Hey bobbyraysbbq,
I have been asking the meat cutters at the supermarket i shop at to save me pork trim. I usually call the day before i need it because a lot of them throw out the trimmed fat after they're finished packaging the meat for the day.
Don in Texas |
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bobbyraysbbq
Joined: 26 Jun 2009 Posts: 12
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Posted: Sep 17 2009 Post subject: |
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Thanks for the reply teakettle I will have to give that a try. |
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c crane BBQ Fan
Joined: 20 Mar 2007 Posts: 156
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Posted: Sep 17 2009 Post subject: |
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walmart has bacon end pieces that are not at a bad price---you get the fat and a little extra flavor!! |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Sep 18 2009 Post subject: |
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The fat you want for sausage making is pork "Back fat". fat from other parts is not as nice for sausages.
I get our back fat from a local butcher that breaks down whole hogs and beef sides for freezer meat.
Many of their customers want the fat trimmed off the pork backloins, so they toss it in the freezer for me, I often get a call when they are breaking down a pig and they ask if I want any so they know to save it or not.
Most grocery store butchers only deal with boxed meat that is fairly well trimmed, and they do not have access to the good stuff that you want.
In a pinch, (summer sausage comes to mind) you can use suet, (the fat from around the kidneys of a cow) but it does not have the cellular support of back fat. so if you are looking to have white specks of fat in a cured sausage, suet usually will not provide that for you.
Another option I use is to order untrimmed boneless bostob butts from my commercial purveyor. They are in cases weighing near 100 pounds though. if I have a pulled pork event, I order boneless and save a copule for sausage making. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Forkin Pork BBQ Pro
Joined: 25 Jan 2007 Posts: 687 Location: Stamford, Connecticut
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Posted: Oct 05 2009 Post subject: |
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Build a good relationship with your supermarket "head" butcher. Mine hooks me up with whatever I need, I just let him know I need prok fat a day ahead of time. _________________ Papa Mmm Mow Mow BBQ Team
Ceritfied KCBS Judge
Weber Silver. ECB, UDS
Up Graded Backwoods Party w/GURU
2011 Lang 84 Deluxe |
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buroaks Newbie
Joined: 20 Jan 2008 Posts: 74
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Posted: Oct 07 2009 Post subject: |
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B-Ray,
I don't know where you live but you may want to look into locating a slaughter house aka livestock processing plant in your area. You will surely find the back fat that you need. |
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partapache Newbie
Joined: 30 May 2009 Posts: 29 Location: Tucson, AZ
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Posted: Oct 08 2009 Post subject: |
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I've tried all the grocery stores, even the ones that supposedly have their own butchers and the only place I've found that I can buy pork fat is at a local sausage shop for the amazing low price of $2.00 a pound. |
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partapache Newbie
Joined: 30 May 2009 Posts: 29 Location: Tucson, AZ
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Posted: Oct 21 2009 Post subject: |
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If you think pork fat is hard to find try buying pork liver. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Oct 26 2009 Post subject: |
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I currently have 20 pounds of cubed pork back-fat in my freezer in 2-pound packages.
If you want to cover the cost of overnight shipping and packaging, I would be glad to send some out your way. I will make sure it is hard frozen and packed into a styro shipping box so it is still frozen when you get it.
I do not see it being a cost effective way of procuring back fat though.
Talk to your grocery store butcher, ask for untrimmed boston-butts, they usually have a 20%-25% fat ratio.
This should be fine for almost anything besides frankfurters, liverwurst, or a bologna type sausage. (up to 50% fat ratio in those items)
What do you plan on making??
I devised a real simple summer sausage recipe that does not call for fermento, soy concentrate, encapsulated citric acid, phosphates, dry milk powder, or any pf that other crap you see in most recipes.
My theory is that the legendary sausage makers from centuries ago never had that crap, so I do not need it now!
I'll post a 10# recipe for the summer sausage in a day or so if anyone is interested. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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bigwheel
Joined: 06 Feb 2005 Posts: 15 Location: Cowtown TX
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Posted: Oct 26 2009 Post subject: |
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Trying to find pork fat is a waste of time in this area. There aint none. Went the same place as the fella say about the pork liver. Untrimmed Boston butts is the ticket. Plenty fat enough without the need to add any. Bacon is very good as part of the grind. Gives it sort of a light smokey flavor without having to smoke it. Not strong but enough to give em a tease. I use this meat block on everything. Will hit right near a 20 lb pound each time.
2 bone in butts (size we get usually leave about 13 lbs of meat)
1 5 pound chub of preground 80/20 beef chuck (sub Bambi if you got it)
1 3 pound box of Bacon Ends and Pieces
1 1/2 teaspoons Morton Tender Quick per pound of meat. If you want it uncured just use canning/pickling salt and skip the TQ. Other ingredents optional. If you can nail the salt you got it made.
bigwheel
PS..If you have wholesale shopping rights as the other fella say you can get some good deals on frozen butts. Last batch I bought came in a 60 lb case with two big boneless butts to each cryo unit. Meaning 3 bundles of 20 pounds each. That worked out real well for portion control..no need to debone etc. Now a person can buy boneless picnics if they put the mind to it but from whut the coonass who run the sausage shoppe tole me the sausage come out too greasy. Hope this helps. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Oct 26 2009 Post subject: |
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bigwheel wrote: | Trying to find pork fat is a waste of time in this area. There aint none. Went the same place as the fella say about the pork liver. Untrimmed Boston butts is the ticket. Plenty fat enough without the need to add any. Bacon is very good as part of the grind. Gives it sort of a light smokey flavor without having to smoke it. Not strong but enough to give em a tease. I use this meat block on everything. Will hit right near a 20 lb pound each time.
2 bone in butts (size we get usually leave about 13 lbs of meat)
1 5 pound chub of preground 80/20 beef chuck (sub Bambi if you got it)
1 3 pound box of Bacon Ends and Pieces
1 1/2 teaspoons Morton Tender Quick per pound of meat. If you want it uncured just use canning/pickling salt and skip the TQ. Other ingredents optional. If you can nail the salt you got it made.
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You could also substitute "Salt Pork" instead of bacon to get the same texture, but you will lose the smoke flavor.
Another option is to take the fattier parts of some butts, and cure that, use that as a substitution for salt pork or bacon. You still get that luscious cured-pork flavor and consistency, but at a much reduced cost.
For you guys that do get back fat, try this:
Cure the fat just as you would for bacon, slice thin and fry that up when you feel your cholosterol is getting too low to feel comfortable. If it was dry-cured and aged, it would be known as "Lardo". (look it up) _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Oregonian2
Joined: 10 Jul 2009 Posts: 6 Location: Metro Portland, Oregon
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Posted: Oct 29 2009 Post subject: Easy to buy |
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At least here it's very easy to buy "plain 'ol pork fat" for sausage making at Winco. Yes, the huge supermarket. They'll have it in one of the rows of refridgerated thingies in plastic wrapped white trays. At least at the store in Beaverton, Oregon anyway. I know they're a US national chain. |
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Arador
Joined: 06 Nov 2009 Posts: 1
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Posted: Nov 06 2009 Post subject: |
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I live in the Dallas area and I have looked high and low for pork back fat, no luck. Anyone know of a pig farm in the area? |
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Holly
Joined: 22 Nov 2009 Posts: 1
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Posted: Nov 23 2009 Post subject: Pork fat - Dallas |
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Arador -- try Dominion Farms in Denison.
DFmeats.com
They do "pastured" pork -- very high quality stuff, and I'd imagine that they would sell you whatever parts you wanted.
Good luck. |
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hardwic
Joined: 14 Oct 2007 Posts: 4
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Posted: Nov 23 2009 Post subject: |
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About pork fat, I had the same trouble, till someone told me to use pork butt. or even pork shoulder, I found Wal-mart has good prices. I use about a 70/30 mix with most of my sausage . I've done this for stick/links/patties. Everyone loves the finished product. Some stores will
grind for you if you ask . Hope this helps.  _________________ AKA Big Rick
Spokane, WA |
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JamesB BBQ Super Pro

Joined: 19 Oct 2005 Posts: 2406 Location: Irving, Tx
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Posted: Nov 23 2009 Post subject: |
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Here in the DFW area, I can get pork back fat from any of the local meximarts... If you ask, they usually have it and will sell it to you for very little $. _________________
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B.L.Z.A four Newbie

Joined: 01 Sep 2007 Posts: 33 Location: S. Central Wi.
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Posted: Nov 24 2009 Post subject: |
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I call the local grocery store the day before I need PORK TRIM and go in and pick it up for about .99/Lb.
Blza _________________ Smokey Mountian Vertical Smoker....
Cabelas 48" Stainless Steel Smoker....
Brinkmann Pro Series Stainless Steel Gas Grill
PETA= People, Eating, Tasty, Animals !!! |
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BBQonICE BBQ Fan
Joined: 12 Nov 2007 Posts: 349 Location: Moose Jaw, Saskatchewan
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Posted: Dec 05 2009 Post subject: |
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Do not any of your butchers able to grind 70/30 pork or 50/50 pork. 70% pork meat with 30% fat?? Like you guys are saying ....usually a butt will do and grind it up.
What ever the ratio of fat you guys want....buy fresh cuts of pork, pork leg, butt shoulder whatever your fancy....and grind it up. A lot of the butchers up here actually have a box ready to go with certain cuts of pork and will grind as you need. _________________ Come on in for a Cool one! |
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