[Sca-cooks] Pork fat

[Sue Clemenger]

I just used bacon.  ISTR using a 3-lb. package of inexpensive bacon
"ends" for 30 lbs. of sausage.  Oh, and I made sure the bacon wasn't of
a flavor to contrast unpleasantly with the herbs/spices of the sausage.
--maire

Robin Carroll-Mann wrote:
>
> I made some sausage earlier this summer, using ordinary ground
> pork from Costco.  The sausages were tasty, but a touch dry.
> Recipes on the web call for pork fat to be added to the ground meat
> (which already has a fair amount of fat in it).  What kind of pork fat
> should be used, and where do I get it?  In my supermarkets I see
> salt pork, fatback, and lard.  Would any of these work?