RodBangkok. On the other hand dripping fat vaporizes and transmits flavor to food above. Unfortunately, I do not make sausage, and lard....I would not begin to know what to do with that! It’s super minimal. 372 19 Joined … August 23, 2012 at 9:01 am #2674547. Heck if Im feeling overly lazy I will toss it in a foil pan, and let it roll for 24 hours, put it in after work take it out the next day after work and chores are done. I had some Kazakhi friends in Russia who made a dish called "Плов" (Plov). Meat scientist, ... can combine to create something that barbecue lovers lust for on pork butt for pulled pork, a jerky-like dried surface packed with flavor called bark. Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork.. During the 19th century, lard was used similarly to butter in North America and many European nations. That said, I'm not here to criticize your neuroses or lecture, even if you and your wife are potentially orthorexic morons. [quote quote=3 Olives] Leave it on and put it on the rack with leaner on top. The fat cap has very little meat under it. This thick layer of fat is different to me. Pork fat is generally more flavor neutral than beef, but if you've never had beef fat fried potatoes, you're missing out! Just curious, I know pork butt is fatty but I've never done a picnic shoulder. Cooking With Pork Shoulder Fat Side Up. I’m going to keep my flameboss set at about 225 so hopefully there won’t be any difference in moisture loss vs the cooks with the fat cap on. Streaky pork is a section of fat in between the solid slabs of hard fatback near the backbone and the bacon at the belly. Step 2 - Pork shoulders have a half-inch or so thick fat cap. You are wasting that fabulous pork flavour! You can strain the rendered fat and use it as lard- make biscuits or pastry. Then, score the meat by making shallow parallel cuts in the fat, and tie it up using butcher's twine every few inches. What can you do with pork fat? So I really dislike the fat cap..but love it in all it helps to do…which I think is to add flavor and some Bark. Jun 20, 2011 #6 rowdyrawhide Smoking Fanatic. Rendering fat is an old-fashioned method for preparing solid animal fat to use later by separating the fat from any other tissue in the fat. I soon realized it had a HUGE fatcap that I needed to trim. Before the invention of vegetable oils and what I like to call "food type substances", animal fat was a precious commodity. By the Each Andouille Sausage $5 Chicken Quarter $6 Smoked Chicken Thigh Sandwich $8 Smoked Pablano, Queso Fresco, Alabama White BBQ Pulled Pork Sandwich $8 Smoked Belly, Fried Onion, Kansas City BBQ Chopped Brisket Sandwich *(MP) Pickled Jalapeno, Pimento Cheese, South Carolina … Score the pork shoulder fat cap/skin. Or you can get crafty and make soap or candles- but these are not within the scope of this site. Pork butts have plenty of fat and losing the cap will not harm it in any way. Rendered pork fat, or the fat that comes out from cooking different cuts of pork, has long been used as a cooking fat, as shortening, or as a spread similar to butter. First time, I actually made pulled pork, which was fine, but a lot of work. To make crackling with the skin, rub it all over with oil and salt and put it into a very hot oven until bubbling and crisp, around 40 – 50 minutes.. [quote quote=bobwatts] I am grateful for the suggestions of what to do with the fat. Jun 20, 2011 #5 meateater Legendary Pitmaster. I operated a smoked meat business doing Hams, Bacon & Sausage. After removing the 1/2 inch layer of thick fat I set out on a mission to use every piece to avoid waste. These characteristics can be difficult to assess when meat is sold in Cryovac. If I had a smoker that would be great, but not as pleasing in a slow cooker. So fat side up fat side down, fat all around, trimmed un trimmed. The I put the fatcap back on. You can place garlic cloves underneath the meat to even it out and achieve a level top surface. [/quote] Don't feed the Coyotes! Before you begin, check to see if there is a fat cap on the pork shoulder. The apparatus consisted of a Brinkman electric smoker where I relocated the heating element to the center of the chamber. Home › Forums › Lunch & Dinner Forums › BBQ › Pork Butt Fat Cap › Re:Pork Butt Fat Cap. The coyotes may be well fed before the end of this week. This is coming fresh cut from the butchers with fat, skin, rind & all. Turns out they are more similar than not. As the crackling cooks, the pork fat will drain away and the pork crackling will cook in its own fat, hence the need for a baking tray with a 1-inch lip/side to contain the pork fat. Plus, you will have more surface area for the rubs. I am meticulous when pulling the meat. Some people prefer cooking with the fat cap lying on the upper side. 8,984 61 Joined Oct 17, 2009. 1 We've also measured how much juice emerges from pork and brisket (with the fat cap on and off). it does not matter. Cook the bits over med-low heat to render out the fat. Let them find their own dogs & cats! How to Use The Removed Pork Skin. (Surely I need to remove some of it or the rub wont penetrate?) I've made this twice now, and have to say, it's the best way to do a shoulder. Next, brush the meat with olive oil, and season it with sea salt. Now do I remove some of it, all of it or none of it? Now I have never tried it myself, but with your all your information, I am definitely going to give it a try….your tutorials are great, so I really shouldn’t have a problem…if I do, I’ll be back here to holler for help…. Rub in whatever herbs and spices you may like. and it's never going to render into the meat. I didn’t know if the fat cap trimming was just a competition technique or not but seeing the replies on here, I’m definitely gonna try to give it a go with no cap. Rub it well on all sides with the seasonings mix and place it in a roasting pan with a rack. plus, i don’t bake anyway, so i’m not worried about a slightly “piggie” taste.) I just slide the full fat cap off the meat after it is done and before pulling. Here's how to cook it, what it tastes like, and more. It gets its name because it has a few streaks of pink meat running through the white fat, whereas bacon has a lot, and fatback has none. If you are one of those people who scrape out the hardened bacon fat straight into the garbage can – STOP! If there is, I hate to break it to you, but you’re going to have to do a little prep after all. Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! Yes, much will render off and in theory, some could "flavor" the meat. The fat cap is usually white, fairly hard, and can be as much as two inches thick. Second time we just made slices and it was even better. SMF Premier Member . The happy by-product of rendering pork fat is the cracklings, those small bits of crunchy, tasty roasted fat… Photo about Chopped pork meat and fat cap - mixed with soya sauce - Abstract background. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Trim the fat from the pork butt. Place the crackling on the baking sheet. When Pork Butt roasts were on sale for .99/lb I nabbed a 9 pounder. Cooking Pork Shoulder Fat Side Up Or down In Slow Cooker. Streaky pork is typically used in many Asian dishes. Not eating fat does not mean eating healthy, and you may do irreversible damage to your body if you take low-fat too far. Make sure that the pork is level, especially if it has the skin on (better crackling will develop). But the butt has a lot of fat it in already that will add to the flavor. Group Lead. They do this because it is believed that it allows the melting of fat, which can make it penetrate more flavour to the meat. Buy, Sell, and Trade your Firearms and Gear. The meat should be red-pink in color with a coarse grain. Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. Then take the bone and fat and make a stock for soup. Since I leave the fat cap on the bottom, the actual meat isn't sitting in the drippings during the cook. To the original question, you can render or freeze and use in sausage, I’d never throw it out. To cook pork crackling, start by placing a fatty cut of pork in a roasting pan with the rind facing up. For Pork shoulders I now trim most of the fat cap off leaving a very thin (maybe 1/8") fat cap layer and they still have plenty of fat left to keep them moist and lots of bark. I may do one with the fat on and the other with it removed. Fat side up and trim it off later. [/quote] Actually some of it will. Put the pork roast into the slow cooker with the fatty side up then as it cooks the fat will drip … Just a pain to deal with so I thought…lets CUT it off first! Rendered fat can also be used for a variety of other products ranging from candles to soap to skincare products. Oh. Ricker. Image of pattern, ingredient, pork - 149885794 Do what you like. Choose pork butt with a smooth, firm, white fat cap and a good amount of fat marbling within the meat itself. But, no worries. Member. I do smoke low and slow. I season with my regular setup just to see if there would be a difference. I flavoured one sheet with lots of salt and another sheet with salt and Chinese five-spice. I like to cook off big hunks of meat and prep it in meal portions for the week. If you want to make the most out of the fat band, don't remove it. Make the rub and stir together sauce ; Add sauce ingredients to slow cooker, rub down pork butt and add to slow cooker. here’s what i do to render from bacon (i haven’t had the chance to get really good leaf lard yet, so my bacon lard is mostly used for savory foods. The bottom side of the roast will have a cap of fat all over it - don't remove that, it gives the pork some great flavor and keeps it from drying out while you cook it. I want any fat that has not render out to be removed. This keeps the drippings, which I pour back over the pork after pulling. Yup, I definitely get less bark this way - but the juicy tenderness of the pork is fabulous. If your crackling isn’t crisping, finish it off under a hot griller/broiler until crisp and perfect. I am doing my pork butt tonight for pulled pork & I need to know whether to remove the fat cap or not. My mother-in-law frequently rendered lard from pork fat, and the cracklings …she did all this in her oven. 12-05-2010, 10:59 PM #6. 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