This so-called hard fat melts less easily at low temperatures and produces a nicer texture than other pork fats. Other animal fats, especially poultry fats, tend to produce a grainy texture in the finished sausage. The pork you use will be different from that of the recipe creator, so use the recipe as a guide. Make adjustments to the meat and fat quantities based on your own experience. As with the meat, the fat should be cut into pieces small enough to fit easily in the grinder and thoroughly chilled before grinding.
Salt is the most common seasoning and curing agent found in home sausage making.
Depending on the recipe, the salt may be added during final mixing or combined with the meat many hours in advance. Although long used as a preservative, the principal use of salt in home sausage making is for flavoring. Because of the lack of liquid to dissolve the salt, finely ground salt is preferable over coarse salt for sausages. Sausage recipes often call for curing agents, such as saltpeter. Besides inhibiting botulism, these additives also help maintain the rosy color of sausages.