Can leaf fat be substituted for the back fat in Salami recipies? I’ve never seen any recipe call for leaf fat, but thought that could be because its more expensive and not needed, are there any reasons not to use leaf fat it is after all a better product imo?
Definitly not! Leaf fat, AKA leaf lard, or organ fat from the inside of the pig is soft and is not good for making salamis as it smears easily. It makes great lard for cooking as it also renders easily.
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.
No I have never used it in a dry cured sausage where fat smearing could easily coat the meat and casings and prevent drying. Hard Back fat also cuts to more defined pieces that adds to eye appeal, and has a much nicer mouth feel on a raw(uncooked) product, as opposed to soft and mushy fat. Using in fresh sausages like you mentioned is fine, as long as the fat is frozen or near frozen when grinding and mixing. Its also great to use in emulsified sausages.
Another Toldra book that may interest you is here: https://www.academia.edu/8548143/handbook_of_fermented_meat_and_poultry
I am not saying you cant use soft fat but if you have a choice….
first off id like to really thank you for your replies Trebor it is much appreciated. The main reason i had the question is that back fat is harder for me to get than the leaf we have at work, ive called every grocery store and meat purveyor in the area and only back fat i could find was a 60# case. There was a fair bit of fat on the pork butt i bought that i saved, probably 75% of the amount needed for recipe should i use that and supplement with the leaf fat?
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