Homemade Sausage Making

Wondering how well backfat keeps in freezer. Having a hard time finding a source of small amounts wondering; if i buy in bulk(small bulk 5kg) will it keep, stay good for long periods?

I can get a mix back fat and jowl but no idea how to identify different types, or maybe was told a story and it was all jowl....

Pork fat will keep frozen much better and longer than beef fat. 3 months tops IMO. Make sure to vac seal and remove all air.

I haven’t had any problems

Ok it seems i cant get 5kg lots either. Will salami work if made with pork shoulder 70/30 fat. Or if I use jowl and keep fat seperate till right at end of mixing. Just mix fat to distribute?

Absolutely nothing wrong with using a pork butt.

Pork jowl will work for salami.

thanks