Don Cash
TVWBB Gold Member
I'm making my first sausages today from Charcuterie, the Mild Italians. The recipe calls for fatback but says don't get it packed in salt. I found fatback at he store and right next to it was "salt pork", which looked identical except salt was evident in the packaging. I assumed that fatback was what I needed and that the salt pork was the fatback packed in salt. When I opened the fatback at home it had a layer of salt over it (which wasn't evident in the packaging). Is this what I'm supposed to use and if not, how much salt should I leave out of the seasonings to compensate?
Thanks in advance!!
Edit: I washed the salt off before cubing the fatback.
Thanks in advance!!
Edit: I washed the salt off before cubing the fatback.