Fat back

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skyhightree1
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Fat back

Postby skyhightree1 » Sat Feb 24, 2018 8:30 pm

I have about 100lbs of fat back there's only so much cabbage and fat back I can eat. What else do y'all eat with fat back?


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Re: Fat back

Postby msplmtneer » Sun Feb 25, 2018 7:41 am

Use it to season pinto beans :tiphat:
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Re: Fat back

Postby slick4591 » Sun Feb 25, 2018 7:54 am

msplmtneer wrote:Use it to season pinto beans :tiphat:


Or about any bean. 100 pounds is a lot but you could always freeze it?
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Re: Fat back

Postby ga.prime » Sun Feb 25, 2018 12:38 pm

Fry it eat and with lima beans. Canned tomatoes go good with that.
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Re: Fat back

Postby ez14. » Mon Feb 26, 2018 12:32 am

Never heard of fat back I assume it's the back fat of a pig? What to eat with it? I don't know but I'm sure you can get creative with it! ;-)
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Re: Fat back

Postby skyhightree1 » Mon Feb 26, 2018 9:45 am

msplmtneer wrote:Use it to season pinto beans :tiphat:


Now I do do that hadn't even thought about that no one likes pintos much but me now.


slick4591 wrote:
msplmtneer wrote:Use it to season pinto beans :tiphat:


Or about any bean. 100 pounds is a lot but you could always freeze it?


I wish I could freeze it but after all the hogs and deer and beef no more freezer space or place to put another freezer :lol:


ga.prime wrote:Fry it eat and with lima beans. Canned tomatoes go good with that.


I may try it not a big lima bean person but grandma canned tons of tomatoes so may try those together

ez14. wrote:Never heard of fat back I assume it's the back fat of a pig? What to eat with it? I don't know but I'm sure you can get creative with it! ;-)


You are correct.. you should try it
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Re: Fat back

Postby ez14. » Mon Feb 26, 2018 9:53 am

skyhightree1 wrote:
msplmtneer wrote:Use it to season pinto beans :tiphat:


Now I do do that hadn't even thought about that no one likes pintos much but me now.


slick4591 wrote:
msplmtneer wrote:Use it to season pinto beans :tiphat:


Or about any bean. 100 pounds is a lot but you could always freeze it?


I wish I could freeze it but after all the hogs and deer and beef no more freezer space or place to put another freezer :lol:


ga.prime wrote:Fry it eat and with lima beans. Canned tomatoes go good with that.


I may try it not a big lima bean person but grandma canned tons of tomatoes so may try those together

ez14. wrote:Never heard of fat back I assume it's the back fat of a pig? What to eat with it? I don't know but I'm sure you can get creative with it! ;-)


You are correct.. you should try it
I would try it but I don't know where to find it unless you sent me some ;-)
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Re: Fat back

Postby Jogeephus » Mon Feb 26, 2018 10:23 am

ez14. wrote:Never heard of fat back I assume it's the back fat of a pig? What to eat with it? I don't know but I'm sure you can get creative with it! ;-)


Fatback aka back fat is gold. It is a firmer fat with a much higher melting point than other fats found on the pig and can be used for a lot of things. Its the choice fat when making salami or other fermented aged meats because it is less prone to smearing so the amount of angel tears are minimized which helps to insure proper drying by reducing the risk of case hardening which can cause spoilage.

Here is a pic showing back fat in salami. Its firm texture lends itself well to drying and aging and gives a silky smooth mouthfeel when products like salami are eaten. This is unlike most of the factory meats which rely on chemistry rather than biochemistry in their production. Factory stuff is typically greasy since the use of the more expensive back fat is not as important.

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Re: Fat back

Postby ez14. » Mon Feb 26, 2018 12:21 pm

Jogeephus wrote:
ez14. wrote:Never heard of fat back I assume it's the back fat of a pig? What to eat with it? I don't know but I'm sure you can get creative with it! ;-)


Fatback aka back fat is gold. It is a firmer fat with a much higher melting point than other fats found on the pig and can be used for a lot of things. Its the choice fat when making salami or other fermented aged meats because it is less prone to smearing so the amount of angel tears are minimized which helps to insure proper drying by reducing the risk of case hardening which can cause spoilage.

Here is a pic showing back fat in salami. Its firm texture lends itself well to drying and aging and gives a silky smooth mouthfeel when products like salami are eaten. This is unlike most of the factory meats which rely on chemistry rather than biochemistry in their production. Factory stuff is typically greasy since the use of the more expensive back fat is not as important.

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okay your salami looks pretty good is it homemade?
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Re: Fat back

Postby Jogeephus » Mon Feb 26, 2018 1:43 pm

ez14. wrote:[/url]
okay your salami looks pretty good is it homemade?[/quote]

Yes, that was venison salami. I use various pork fats to give it a better flavor and texture. The white show pieces are back fat. As the meat dries the stick constricts and the back fat is firm so it doesn't squeeze out grease like other fats would.

With everyone wanting leaner pork its getting harder and harder to find good sources of back fat unless you raise them yourself like Sky did. Sky's pigs had what looked like a gold mine in back fat on them. I know people who would buy every bit of his stash only that would be illegal since I'm sure Sky doesn't have that blue stamp of approval on his pigs. :lol2:
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Re: Fat back

Postby skyhightree1 » Mon Feb 26, 2018 2:22 pm

Jogeephus wrote:
ez14. wrote:[/url]
okay your salami looks pretty good is it homemade?


Yes, that was venison salami. I use various pork fats to give it a better flavor and texture. The white show pieces are back fat. As the meat dries the stick constricts and the back fat is firm so it doesn't squeeze out grease like other fats would.

With everyone wanting leaner pork its getting harder and harder to find good sources of back fat unless you raise them yourself like Sky did. Sky's pigs had what looked like a gold mine in back fat on them. I know people who would buy every bit of his stash only that would be illegal since I'm sure Sky doesn't have that blue stamp of approval on his pigs. :lol2:[/quote]

Jo I would never break the law :lol: However, The stamps I tend to work with are green stamps and I approve of those if the buyer does :lol:
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Re: Fat back

Postby JW IN VA » Mon Feb 26, 2018 7:23 pm

Dad used to slice it up and feed it to the dogs along with their regular dog food.

Guess you could go into a candle making sideline :idea: Works good to slick up a hand saw. :D
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Re: Fat back

Postby skyhightree1 » Wed Feb 28, 2018 4:31 pm

JW IN VA wrote:Dad used to slice it up and feed it to the dogs along with their regular dog food.

Guess you could go into a candle making sideline :idea: Works good to slick up a hand saw. :D


My grandmas dog which we still have was stealing pieces of the fatback when I first butchered the pigs and pieces fell I guess he really likes it too. I will tell yall this it should be in the tips n tricks if you need to start a fire fatback will do it for you very well. I would even suggest carrying it in a plastic bag if your hiking or something and may need a fire started.
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