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Where to buy pork back fat?

The Librarian Sep 8, 2013 10:07 AM

I got my husband a Kitchenaid meat grinder and Aidell's sausage book for his birthday, and many of the recipes he wants to try include pork back fat. Is that something you need to special order from the meat counter or is it something that butchers typically have after trimming pork? Any tips, helpful hints, etc. would be appreciated. The markets in Marin that we frequent include Whole Foods, Mollie Stone's, and Paradise. Thanks!

  1. The Librarian Sep 16, 2013 04:43 PM

    This is the one I bought: the Kitchenaid FGA


    Worked great yesterday for a recipe using 4 lbs. of meat/fat. If we decide to stick with this, we may look into something bigger. Haven't worked up to thinking about a stuffing thingie.

    1 Reply
    1. re: The Librarian
      Civil Bear Sep 16, 2013 06:25 PM

      KitchenAid also makes the stuffing tube attachments which are sold separately.

    2. The Librarian Sep 15, 2013 08:10 PM

      Wow - we made the spicy fresh pork sausage from the Aidell's cookbook today. Had it tonight in patty form with eggs. Super easy, super good. If you like bulk sausage a lot, I would suggest investing in a meat grinder and the cookbook. Very clean fresh flavors and not expensive at all. It didn't even take that long to do. We're freezing the rest in 1/4 pound portions for future meals. Next up - chicken apple sausage, and mild Italian. Really fun and rewarding.

      8 Replies
      1. re: The Librarian
        Robert Lauriston Sep 16, 2013 09:58 AM

        A real meat grinder is a good investment if you make sausage regularly. Also a real sausage stuffer, such as the Universal 900 (around $40).

        The grinder-stuffer attachment for KitchenAid stand mixers does not work well at all.

        1. re: Robert Lauriston
          Civil Bear Sep 16, 2013 10:44 AM

          >>"The grinder-stuffer attachment for KitchenAid stand mixers does not work well at all."

          Couldn't disagree more. That is what I use after chucking my dedicated Warring Pro meat grinder in the trash and it works great. America's Test Kitchen's review was spot on:


          1. re: Civil Bear
            Robert Lauriston Sep 16, 2013 12:46 PM

            Hmm. Maybe KitchenAid makes more than one meat-grinder attachment, or how well it works depends on how strong your mixer is? Ours was a joke.

            That link doesn't work.

            1. re: Robert Lauriston
              Civil Bear Sep 16, 2013 02:59 PM

              Sorry about the link. Perhaps you need to be registered at the site?

              Product Name: KitchenAid Food Grinder Attachment

              Recommendation Status: Highly Recommended

              Testers’ Comments:
              The go-to choice for anyone who already owns a KitchenAid stand mixer, this accessory rivaled the brawnier Waring Pro (even when harnessed to some of the oldest KitchenAid mixers in the test kitchen), and was the only model with (mostly) dishwasher-safe parts. The only downsides: It has just two grinding plates, coarse and medium (no fine), and a plastic hopper and auger (we’d prefer all-metal).

              The Warring Pro they are referring to is the "Waring Pro Professional Meat Grinder" listed at $299. The model I owned listed for about half that price.

              1. re: Civil Bear
                Robert Lauriston Sep 16, 2013 03:04 PM

                Maybe our KitchenAid attachment is defective.

                We use a Moulinex 252.

                1. re: Civil Bear
                  Civil Bear Sep 16, 2013 06:23 PM

                  When doing my research for the KitchenAis attachment I did come across a couple of complaints that the cutting blade wasn't lining up flush with grinding plates. Sounds like they may have switched manufacturers at some point but ended up correcting the problem.

            2. re: Robert Lauriston
              wally Sep 16, 2013 11:26 AM

              My KitchenAid grinder has been working great for over 30 years.

              1. re: wally
                wally Sep 16, 2013 03:09 PM

                I have replaced the blade twice.

          2. The Librarian Sep 15, 2013 09:51 AM

            We were in Healdsburg yesterday and asked the butcher at our favorite market, Big John's, if he carried pork back fat. Not only did he have the fat and sausage casings, he said that he is an old friend of Bruce Aidells, so that was a good omen.
            We're going to make our first batch of American-type breakfast patties today, so think good thoughts for us!

            1 Reply
            1. re: The Librarian
              Melanie Wong Sep 15, 2013 09:56 AM

              Glad you found some! Aidells and Oakes live in Healdsburg.

            2. s
              sfchris Sep 9, 2013 06:03 AM

              Try calling the butcher at Cal Mart in Laurel village. They have always been very accommodative about special orders.


              1. v
                virtualguthrie Sep 8, 2013 09:36 PM

                I'll bet Fatted Calf would have it.

                1. w
                  W42 Sep 8, 2013 08:34 PM

                  4505 at least used to always have some when they were at the Ferry Building Farmer's Market. I'm not sure I've seen it recently in their display case in the Mission, though.

                  1. Robert Lauriston Sep 8, 2013 10:11 AM

                    At most butchers you need to special-order it and in my experience some don't know what it is. Belcampo and Marin Sun Farms are probably good bets.

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