It turned out great. No noticeable difference between the ones that I held for 2 days in fridge versus smoking right away. Thanks for the replies. I think it is probably best to wait for at least 24 hours to let the seasonings even out in the meat. Lynn
Smithfield Pork Fat Back question
I usually get my pork fat back from a butcher. The only issue is he’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? Thanks🙏
I don’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
John Belvedere if your product is to be smoked i have used this with great success.