The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Pork Leaf Fat versus Back Fat › Pork Leaf Fat versus Back Fat
April 18, 2017 at 12:26 pm
#11064
casey savellMember
have you ever tried it? Because I’ve read that before, but also come upon this information from this book Handbook of Analysis of Edible Animal By-Products
edited by Leo M.L. Nollet, Fidel Toldra. “leaf fat has melting point of 110-118F while back fat has melting point of 86-104F. I’ll also mention i have used leaf lard to make many types of sausages very successfully from pork based Italian fennel to lamb and venison mergeuz.