Can I substitute pork belly for fat back when making sausage? I can find pork belly much easier than finding fat back.
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Pork Belly vs. Fat Back
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- May 2017
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Club Member
- May 2017
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- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
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Favorite Beer: Peroni
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I can't say I've substituted this for that, but I have ground an entire hog into sausage. I would say that it isn't a matter of taste, it's a matter of fat content or texture. Back fat is pure fat, no meat, and is very firm and dense. Belly has fat and meat, and the fat is less firm. So if you take four kilos of lean meat and one kilo of back fat you'll have an 80/20 ratio. If you substitute belly for back fat it will be more like 85/15, depending on how fat the belly is. If you are hesitant, take EdF 's advice and do a small batch.
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I would not use pork belly as it's cost prohibitive for me. I would take a couple of butts with decent layer of fat and use that,
in fact I have done that. Are you making andouille?? Numb is write about the lean and the fat back. Fat back grinds nicely too.
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Back fat is "hard" fat, while belly fat is "soft". For a fresh sausage like an Italian type breakfast sausage, it's not going to matter as much as it does for dried sausage like summer sausage or salami. The softer fat tends to smear more during mixing. This matters more when you expect to see discrete "chunks" of fat in the finished sausage. As HouseHomey said, you'd be better off with the fat off the top of a butt, or even better, use the strap of fat trimmed from a loin. If you have access to reasonably priced belly, give it a try. You can improve the situation somewhat by grinding the belly frozen, and partially re-freezing before mixing.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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- Sacramento Ca.
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Just happened to have some extra pork belly scraps and this am cased up 5 lbs of andouille. Made from 100% pork belly.
Will go into smoker tomorrow. John is right about all he said. Just make sure everything is very cold when you grind and mix.
If you can buy butts with the skin on do it. otherwise the fat caps are substantially thinner after the butcher removes it.
Putting aside some trim for themselves of course.
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Club Member
- May 2017
- 1838
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
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Pit Barrel Cooker
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Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
Beautiful...and thanks for all the advice. Actually I want to make Andouille in the next couple weeks. Going to have a Crawfish Boil party and also make some Gumbo. I have an Andouille recipe, but would love to see some others. Can you'all share your andouille recipe??
Thanks
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Club Member
- Nov 2017
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- Sacramento Ca.
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Ironside Cabinet CDR "coming soon"
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Absolutely!
5lbs pork shoulder, butt, or in this case belly!
1-1/2oz kosher salt
2 tsp cayenne
1 tsp pink salt
1 tsp thyme
1/2 tsp mace
1/2 tsp ground clove
1/4 tsp ground allspice
1 tsp dry mustard
1C fine diced onions
2T minced garlic
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