Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > where do I get fat???
Reply
 
Thread Tools
Old 12-10-2013, 03:05 AM   #1
FlyingDutchman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 50
Liked 4 Times on 4 Posts

Default where do I get fat???

Short of liposuction, where can I buy pork fat back? I have asked every grocery store and butcher shop i know of around Houston if they have fat back. Their answers range from a sideways confused look to "We have quarter pound blocks of salt pork. You could buy 8 of those..."

Half the time I have to go into a lengthy explanation about what fatback is and why the heck I would even want it.


FlyingDutchman is offline
 
Reply With Quote
Old 12-10-2013, 03:17 AM   #2
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
 
ChefRex's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Woodbridge, NJ
Posts: 6,689
Liked 3007 Times on 1889 Posts
Likes Given: 4344

Default

I would try ethnic markets, Iv'e had issues finding cut that are not the norm. Other than that the interwebs, you can find any thing if your willing to pay!


__________________
Make sure 20% of your fermentables come from ketchup or fruit cocktail cups, or you're out of style for "hooch".

1977Brewer
ChefRex is offline
 
Reply With Quote
Old 12-10-2013, 03:23 AM   #3
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 2,124
Liked 68 Times on 55 Posts
Likes Given: 2

Default

By us, you can get it at renders, so some grocery stores do carry it.
__________________
My E-Herms

My hop stopper
milldoggy is online now
 
Reply With Quote
Old 12-10-2013, 03:24 AM   #4
BigFloyd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Tyler, Texas
Posts: 5,163
Liked 721 Times on 628 Posts
Likes Given: 630

Default

If it's not a really large amount, you can simply mix in some of the more fatty cuts of pork in with your deer in the sausage grinder (which is why I'm assuming you need it).

I'd check with some butcher shops that also do deer processing. They usually save their pork trimmings for that purpose.
__________________
Good Temp Control -----> Happy Yeast ------> Tasty Brew
BigFloyd is offline
 
Reply With Quote
Old 12-10-2013, 03:53 AM   #5
adiochiro3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Dublin, CA
Posts: 580
Liked 178 Times on 101 Posts
Likes Given: 99

Default

I have used pork jowls/cheeks in my sausage grind/mix. They work fantastically, and are generally much cheaper than fatback around here at least. 80-20% to 70-30% lean to fat mix is optimal. I usually mix the lean portion at roughly half venison, half pork shoulder to get a nice texture and consistency.
__________________
James
adiochiro3 is offline
 
Reply With Quote
Old 12-10-2013, 06:42 AM   #6
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 2,264
Liked 847 Times on 487 Posts
Likes Given: 13

Default

Quote:
Originally Posted by FlyingDutchman View Post
where do I get fat???
For me, it's a combination of the kegerator and the smoker.
bwarbiany is offline
4
People Like This 
Reply With Quote
Old 12-10-2013, 12:34 PM   #7
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,134
Liked 151 Times on 115 Posts
Likes Given: 70

Default

Quote:
Originally Posted by bwarbiany View Post

For me, it's a combination of the kegerator and the smoker.
Exactly was I was thinking. Gotta polish off that keg for the next batch!
m3n00b is offline
 
Reply With Quote
Old 12-10-2013, 11:22 PM   #8
FlyingDutchman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 50
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by adiochiro3 View Post
I have used pork jowls/cheeks in my sausage grind/mix. They work fantastically, and are generally much cheaper than fatback around here at least. 80-20% to 70-30% lean to fat mix is optimal. I usually mix the lean portion at roughly half venison, half pork shoulder to get a nice texture and consistency.

Interesting, I had never even thought of that. The Fiesta grocery stores around us carry pork cheeks by the ton!

Well good, I guess that means I can get back to lounging around the bbq pit with a fresh pint of Caribou Slobber collecting the kind of fat I can't seem to get rid of.
FlyingDutchman is offline
harrydrez Likes This 
Reply With Quote
Old 12-11-2013, 07:43 PM   #9
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Norfolk, MA
Posts: 7,478
Liked 1781 Times on 1047 Posts
Likes Given: 1086

Default

http://houston.culturemap.com/news/f...e-fresh-scene/
Melana is offline
 
Reply With Quote
Old 12-26-2013, 02:41 PM   #10
BoomerHarley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: oakland, ca
Posts: 213
Liked 64 Times on 41 Posts
Likes Given: 22

Default

Alabama?


BoomerHarley is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS