Many sausage makers supplement their pork butt with fat
by Smokin_Clover (2013-01-13 17:34:05)
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  In reply to: Somebody invent this.  posted by Max Fischer

Whether it be fatback or bacon. I prefer to use jowl fat when it's available. If you just used bacon as your base it would be unpleasantly fatty and difficult to cook.


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