pork belly for fatback and other questions..

[Old poi dog]

Aloha All,

I've seen sausage recipes that call for fatback. Is it possible to substitute porkbelly for fatback? If yes what would be the best way to prep it for a sausage mix? Semi freeze the belly and cut by hand into small pieces or send the semi frozen pieces through a large die of my grinder? Finally would it be ok to introduce the fatback/pork belly to the rest of the spiced ground meat at the mixing stage just prior to stuffing the casings?

[Richtee]

Aloha All,

I've seen sausage recipes that call for fatback. Is it possible to substitute porkbelly for fatback? If yes what would be the best way to prep it for a sausage mix? Semi freeze the belly and cut by hand into small pieces or send the semi frozen pieces through a large die of my grinder?

I have used it many times. Works well. Whenever I make bacon, I use only the meatiest of the belly for it. The rest gets "sausaged". And whatever your grinder likes. Cubes or strips. It helps to have the meat VERY cold, but not frozen. That can damage the grinder. Some sausages do indeed call for large fat hunks, but very few. see below...

Finally would it be ok to introduce the fatback/pork belly to the rest of the spiced ground meat at the mixing stage just prior to stuffing the casings?

I always add during the first grind. The fat picks up spice too. Now some styles call for it after, and hand mixed chunks like a mortadella, but it's pretty rare. See below:

[curious aardvark]

I guess it would depend on the recipe.

For most sausage recipes you can just ignore the 'add extra fat' rule anyway.

For things like summer sausage and salami it can have a purpose. But for general fresh sausage, pork shoulder has more than enough fat already.

Just add a moisture retainer. I use oats, some use skimmed milk powder some use soy protein, every butcher in england uses rusk (oats are much better :-).

The fat is there most of the time simple because it's cheap weight, same with the water.

[Fishawn]

I'm with CA on the extra fat, but that's a personal "taste", I just don't like the texture that additional fat creates, but realize that some recipes call for it. If you do add it, I would go with Rich's advice and add it from the start.

[Old poi dog]

Richtee,

I usually let my spiced hunks of meat sit overnight in the refrigerator so the flavors can meld. So from your post above I should cut my pork belly into similar sized chunks and let it sit with the rest of the meat in the fridge to pick up flavors then grind. Yes?

[Richtee]

Sure. That's the way I do it anyway. Then all into the grinder.

[erain]

as long as you are not misreading the recipie and it is calling for backfat, some recipies call for backfat and really need it included in the recipie to end up with a juicy product.

[Fishawn]

as long as you are not misreading the recipie and it is calling for backfat, some recipies call for backfat and really need it included in the recipie to end up with a juicy product.

On the topic of juicy product & extra fat.... I read or heard on a forum (think it was here) that the regular Jimmy Dean commercially produced breakfast sausage is something like 40% -45% Fat...... ..... No wonder it's so good & sells Gazillions of pounds daily....

[Old poi dog]

as long as you are not misreading the recipie and it is calling for backfat, some recipies call for backfat and really need it included in the recipie to end up with a juicy product.

Got it! Thanks erain

[curious aardvark]

Got it! Thanks erain

But, just because a recipe calls for something, doesn't mean you can't experiment either.

It all depends on what sort of sausages you and your family/friends like.

Personally I can't stand sausages that go greasy and leak fat and water when you cook them and end up half their starting size.
It's why I started making my own sausages in the first place.

But I do make a couple that have quite a lot of fat in.
Boerwors and bratwurst in particular. Boerwors I use lamb fat and my bratwurst has eggs and heavy cream in.
And if I ever find somewhere with the right conditions to hang salami - then I'll have to add some fat directly to the sausage meat.

Basically try and keep an open mind about the whole sausage making craft.
If you make a recipe and feel it's too greasy, don't be afraid to change the recipe :-)
Just because it's written down in a book - doesn't make it gospel.

[erain]

But, just because a recipe calls for something, doesn't mean you can't experiment either.

It all depends on what sort of sausages you and your family/friends like.

Personally I can't stand sausages that go greasy and leak fat and water when you cook them and end up half their starting size.
It's why I started making my own sausages in the first place.

But I do make a couple that have quite a lot of fat in.
Boerwors and bratwurst in particular. Boerwors I use lamb fat and my bratwurst has eggs and heavy cream in.
And if I ever find somewhere with the right conditions to hang salami - then I'll have to add some fat directly to the sausage meat.

Basically try and keep an open mind about the whole sausage making craft.
If you make a recipe and feel it's too greasy, don't be afraid to change the recipe :-)
Just because it's written down in a book - doesn't make it gospel.

agreed alex, i make bologna and weiners from venison or elk trimmings, and they always were a bit dry, i talked to a butcher friend of mine and he told me that in thier recipie(they also process alot of wild game for hunters in the area) they use 5 pounds of back fat per 20 pounds of deer. i remember the first time i did this i was making some ring bologna and took it from smoker at 152 degrees and i cut one open it was soooooooo juicy. 20 percent fat in any sausage i dont believe is out of hand at all. so if your making sausage from game meat which has no fat on its own and is turning out dry for you, like alex said. keep and open mind and dont be afraid to change the recipie and add some backfat.

[Kingudaroad]

I have substituted pork belly and fully smoked and cured bacon for backfat. I also like to use fatty chunks off the pork butt which work great also as in these chunks of fatty pork butt and ultra lean venison.