salt pork instead of fat back
Posted: Mon Feb 18, 2019 18:27
Another newbie question.
Can I use salt pork in place of Fat back in dry cured sausage? does the salt pork contain enough salt to affect the recipe? If so how do you compensate for it in the recipe?
Thanks
Can I use salt pork in place of Fat back in dry cured sausage? does the salt pork contain enough salt to affect the recipe? If so how do you compensate for it in the recipe?
Thanks