Will Lard Work

[Bali]

Hi, I have my venison already minced and Leonards sausage mix but I cannot get hold of pork belly fat for the recommended 20% fat content, I do have Lard. My question is has anyone used lard instead of fat in their sausage making
Thanks
Nick

 

[Apthorpe]

I use pork back fat, pork belly fat is a new one on me, since usually, they sell the belly as a roasting joint.
I have on occasion had to get it from a local polish shop. East European food makes more use of pork fat, so you may be able to get some there.

 

[EssexBigMac]

Have you tried calling a few local butchers?Or use beef tallow as an alternative, works just as well.

 

[Bali]

Tried all the butchers, same story they use it for their own sausages. Think its a case of sourcing belly fat from supermarket, more expensive but needs must

 

[Apthorpe]

Sorry, wasn't paying full attention, I'd think lard would be fine. Although since it has been rendered, I would try a smaller percentage in the recipe - maybe 15%. The reason is that 20% of fatty tissue will consist of part fat and part tissue, the fat bit is essentially lard and you should need less than 20% or it might be slightly greasy. Others may have practical experience with it.

 

[Bali]

Sorry, wasn't paying full attention, I'd think lard would be fine. Although since it has been rendered, I would try a smaller percentage in the recipe - maybe 15%. The reason is that 20% of fatty tissue will consist of part fat and part tissue, the fat bit is essentially lard and you should need less than 20% or it might be slightly greasy. Others may have practical experience with it.

Thanks, I have looked up Beef Tallow and that is Suet, I know they sell that locally.

 

[Apthorpe]

Thanks, I have looked up Beef Tallow and that is Suet, I know they sell that locally.

Suet is very expensive. Lard is pork fat, which is what you want anyway.

 

[Stevie/P]

Wouldn’t lard or suet make sausage I bit stodgy? Just buy some belly pork mince and add or go to local butcher and ask for sausage mix rather than sausages what I’ve done before with venison work well.

 

[Phil fox man]

at a push I use the cheap packs of cooking bacon,but watch you're salt content.

 

[JamesH]

I’ve added in lard or beef dripping to sausage and burger mixes before. Usually this is with some other fatty pork like belly or cheap bacon. It works ok and is better than not having enough fat in my opinion. If you want to creat a perfect mix and then repeat it then I’d probably say try and get a source of proper pork back fat.

 

[deerstalker.308]

Chorizo works well too run through the mincer. But I would just go and buy a slab of belly pork for roasting and run it through the mincer.

 

[slider]

Hi, I have my venison already minced and Leonards sausage mix but I cannot get hold of pork belly fat for the recommended 20% fat content, I do have Lard. My question is has anyone used lard instead of fat in their sausage making
Thanks
Nick

I use Tesco cooking bacon at 10%.. makes lovely burgers

 

[Utectok]

I use Tescos pork belly about 20%

 

[Bali]

Just back from supermarket and managed to buy a couple of packs of Pork Belly Slices, so out with the mincer again.
Thanks for everybody's input

 

[Camelfarm]

I've had a similar problem - the butcher (who used to have plenty of spare pork back fat to sell) now keeps it all for his own sausages. He says it's down to people not wanting fat pork any longer so the producers are reducing the ratio when preparing pigs for slaughter.

People seem to have lost the connection between fat and flavour - a real shame.

Not tried lard and don't think I will - and echoing thoughts above it would have to be at a much lower ratio as there is no tissue, just fat.

I've been using belly pork and now have a neighbour producing a few pigs each year for private sale and we are doing a deal at the moment - some of my finished product in return for the fat. I also think a bit of pork meat in the sausage helps it a bit.

 

[DevonRifle]

I use Tesco cooking bacon at 10%.. makes lovely burgers

Exactly what I do. I go through the packs of bacon off cuts looking for the ones with the most fat.