<\/figure><\/div>\n\n\n\nWhy is Pork Fat So Hard to Find?<\/h2>\n\n\n\n As you will have noticed, it isn’t easy getting your hands on pork fat. So, why is it such a scarce commodity?<\/p>\n\n\n\n
Well, the main reason is that there isn’t as much demand for pork fat anymore – in fact, there are a precious number of modern recipes that call for it. Unless you are making sausage at home with ground pork and other meats, few foods call for it directly.<\/p>\n\n\n\n
You may remember that several years ago that many people went on an anti-fat strike when it came to their food. All fats were automatically considered bad and unhealthy. This led to a reduced used of foods such as lard and pork fat.<\/p>\n\n\n\n
Now, pork fat isn’t exactly healthy – it is high in calories and fat but has barely any protein or other nutrients. That being said, it is on par with foods such as butter. Due to its unfortunate name, though, it has gotten a bad rep.<\/p>\n\n\n\n
As such, butchers and grocery stores don’t feel the need to stock up on it. You can think of it as a novelty item.<\/p>\n\n\n\n
Tips for Making Homemade Pork Sausages<\/h2>\n\n\n\n Here is how to get a delicious batch each and every time:<\/p>\n\n\n\n
Choose the Right Cut<\/h3>\n\n\n\n When making homemade sausage, it is about finding the right balance between fat and meat. In general, you should aim for 80 percent meat and 20 percent fat. Thus, look for fattier cuts such as pork shoulder or pork butt. Lean meat such as tenderloin is no good here.<\/p>\n\n\n\n
Half of it can be back fat while the rest can be your chosen cut.<\/p>\n\n\n\n
Cleaning Before Grinding<\/h3>\n\n\n\n Prior to grinding the meat, make sure to trim any extra fat, sinew, or gristle. Otherwise, you will compromise the juicy texture of the sausage. To reduce how much effort you have to make, ask your butcher to do this for you.<\/p>\n\n\n\n
Season Carefully<\/h3>\n\n\n\n When it comes to most seasonings and spices, you can add according to taste. This means that it is up to you to use as much or as little as you desire. With salt, however, make sure that you only add between 1.5 and 2 percent of salt. This means that for every 100g of meat, you use 1..5 to 2g of salt.<\/p>\n\n\n\n
Choosing the Casing<\/h3>\n\n\n\n Last, but not least, you have the option between natural and synthetic casings. Personally, I prefer natural because you simply can’t beat the taste. If you are more concerned with your batch looking nice and uniform, though, then choose the synthetic.<\/p>\n\n\n\n
This is all that you need to know about where to buy pork fat. Now that you are a master on the subject, it is time to venture out on your own and find what you need!<\/p>\n","protected":false},"excerpt":{"rendered":"
You can buy pork fat in a butcher shop, grocery store, or online. Training as a chef, I was taught that lean meat and lean pork was overrated. If you want flavor, then fat is the way to go. So, I was trained in choosing and cooking with pork fat. In this post I will […]<\/p>\n","protected":false},"author":2,"featured_media":5577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1285"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=1285"}],"version-history":[{"count":6,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1285\/revisions"}],"predecessor-version":[{"id":5578,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1285\/revisions\/5578"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/5577"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=1285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=1285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=1285"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=1285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}