<![CDATA[Smithfield Pork Fat Back question]]>I usually get my pork fat back from a butcher. The only issue is heโ€™s 30 miles away. I just saw this at a local market but I have no experience with it. Does anyone know if I can just rinse off the salt and use it as regular fat back in my sausage making? Thanks๐Ÿ™

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]]>https://waltonsdev.nodebb.com/topic/4206/smithfield-pork-fat-back-questionRSS for NodeThu, 10 Sep 2026 22:12:35 GMTFri, 27 Aug 2021 16:37:36 GMT60<![CDATA[Reply to Smithfield Pork Fat Back question on Sat, 28 Aug 2021 14:00:24 GMT]]>Thank everyone!

]]>https://waltonsdev.nodebb.com/post/46043https://waltonsdev.nodebb.com/post/46043Sat, 28 Aug 2021 14:00:24 GMT<![CDATA[Reply to Smithfield Pork Fat Back question on Sat, 28 Aug 2021 11:45:22 GMT]]>John Belvedere if your product is to be smoked i have used this with great success. fda4071c-e73e-4a88-8fbf-30b0e7480d0e.5438e7583746f9df01ed36063120a8bf.png

]]>https://waltonsdev.nodebb.com/post/46033https://waltonsdev.nodebb.com/post/46033Sat, 28 Aug 2021 11:45:22 GMT<![CDATA[Reply to Smithfield Pork Fat Back question on Fri, 27 Aug 2021 23:15:29 GMT]]>I donโ€™t no for sure but if you soak it over night or all day change the water a few times should be fine when I do bacon I usually have to soak it a couple times to get rid of some of the salt

]]>https://waltonsdev.nodebb.com/post/45992https://waltonsdev.nodebb.com/post/45992Fri, 27 Aug 2021 23:15:29 GMT