Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > where do I get fat???
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Old 12-10-2013, 03:05 AM   #1
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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.


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Old 12-10-2013, 03:17 AM   #2
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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!


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Old 12-10-2013, 03:23 AM   #3
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By us, you can get it at renders, so some grocery stores do carry it.
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Old 12-10-2013, 03:24 AM   #4
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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.
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Old 12-10-2013, 03:53 AM   #5
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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.
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Old 12-10-2013, 06:42 AM   #6
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Quote:
Originally Posted by FlyingDutchman View Post
where do I get fat???
For me, it's a combination of the kegerator and the smoker.
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Old 12-10-2013, 12:34 PM   #7
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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!
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Old 12-10-2013, 11:22 PM   #8
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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.
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Old 12-11-2013, 07:43 PM   #9
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Old 12-26-2013, 02:41 PM   #10
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Alabama?


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