Homemade Sausage Making

When cutting a slab of back fat for fresh sausage or dry cured salami, is it better to take all the skin off, or can some be left on?

Depends on what you are making but for most I'd think you wouldn't want the skin on the fat.

That said, the more rind the better in Bouakahm Nam sausage. Nothing like the little acidity tentacles reaching toward you with each bite.

. . . off to hunt a recipe . . .

If you find a good recipe let me know. I love the stuff. I think I could put together the ingredients but not so sure about the process but I may have to take a stab at it in the future. I did find one recipe and procedure but I couldn't translate it.

Is this in the neighborhood? It`s like a fermento style.

https://thaifoodmaster.com/preparation/fermentation/155

I think that is it! Thanks. Great explanation of the procedure. I have one stick left and its stuffed in collagen. Have seen it in banana but I think I prefer the collagen. I'll be making some soon.