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Search found 2 matches
Search found 2 matches • Page 1 of 1
- Mon Mar 11, 2019 07:26
- Forum: Dry Cured Meats and Sausages
- Topic: salt pork instead of fat back
- Replies: 2
- Views: 984
None of the poultry fats will work, nor will beef tallow. They're all just too soft and will break down. You need to find something that has a lot of protein structure like fat back... IMO, brisket cap is probably a good idea.