Deep Fried Fatback

We are very fortunate in our community to have a full service butcher and meat shop - Bluescreek Farm Meats and Market. When they recently had the grand opening of a new location, I was ready to do some serious bargain shopping. I found two things I love that I can't get anywhere else - fatback and fresh beef liver.

Not many people are acquainted with the delicacy that is deep-fried fatback, so I thought I would share it in this Instructable.

Ingredients:

• 2 lbs fresh, uncured fatback
• 2 tbsp pink Himalayan salt
• Peanut oil for frying

Helpful Gear:

• Sharp boning knife
• Compact deep fryer
• Stainless steel roasting pan
• Salt Mill
• Surgical huck towels

Follow me on Instagram - @therealcoffeedude

Preheat oven to 375 degrees Fahrenheit. Begin heating a deep fryer full (at least 2" deep) of peanut oil to 360 degrees Fahrenheit.

Using a sharp knife, cut a cross-hatch pattern on the skin side of the fatback about 1/4" deep. Rub salt on both sides of the fatback and then place in a roasting pan. Roast the fatback in the oven for 10 minutes. Place on a towel-lined baking sheet and allow to cool for a few minutes. I use the Chef's Secret Weapon - huck towels for this, they are lint-free and easy to clean.

Slice the fatback into 1" wide strips. Deep fry the strips in groups of 6-8 for 5 minutes or until golden brown and crispy on the outside. Allow to cool. Fried fatback can keep in the fridge up to 2 weeks.

Serving suggestion: Shown is a fatback and Swiss sandwich with Korean BBQ sauce on porridge rye bread served with Kurry Kraut. Delicious!