Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Trimming of pork butts

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Dewesq55
    commented on 's reply
    You know I will - good or bad, I'm expecting good.

  • Dr ROK
    commented on 's reply
    Love andouille! Be sure to share your experience when you do it

  • _John_
    replied
    I trim all of the fat I can from the exterior, anything that gets left just slides off at the end, I would rather have bark instead. I get mine from Sam's too and the amount fluctuates quite a bit. Usually though you can get an idea of how thick the fat cap is by looking at it through the bottom. 3 pounds is probably at the high end though.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    That's exactly what I thought, Dr. ROK. I put the fat with some trimmings in a ziploc freezer bag and thought I will use it to make sausage eventually. I got a good-looking andouille recipe from Hank Snow that I want to try some day.

  • Dewesq55
    commented on 's reply
    Yes. I know. In that article he says to use suet (beef fat) not pork fat. Just saying.

    DEW

  • Dr ROK
    commented on 's reply
    It will make great sausage filler. Mix it in with a ground up butt roast and add the seasonings of your choice. Good sausage needs fat. Sometimes I find a butt doesn't have enough fat so I keep fat trimmings in the freezer for just such an occasion. That being said, I may have to try out some pork love for my sous vide steaks too!

  • Breadhead
    commented on 's reply
    DEW... You're using pork fat on steaks. That makes it Beef Love. Meathead did an article about beef love and where he discovered it.

  • Jerod Broussard
    commented on 's reply
    Pork love better than beef love.

  • Dewesq55
    replied
    It's not "beef love" if it's pork fat, is it? I have bagged up the fat and trimmings and put them in the freezer for a time I might want to make sausage.

    DEW

    Leave a comment:


  • Breadhead
    replied
    Dewesq55... I don't trim between the muscles. That will cook off during your low and slow cook. Whenever I trim butts I use all of the fat to make Meathead's "Beef Love". I put it in a big sauce pan and render it into a liquid. I Let the rendered fat cool to room temperature and then I pour it into ice cube trays and put them in the freezer. Once they are frozen I take them out of the trays and put them in a freezer bag. I use Beef Love on my steaks instead of canola oil. When I want to use it I take a cube out of the freezer and Nuke it in the microwave to make it a liquid again. Don't waste that fat!

    Leave a comment:


  • Dewesq55
    started a topic Trimming of pork butts

    Trimming of pork butts

    How much trimming ate you folks doing of pork butts you get in cryovac from the warehouse club stores? I bought a2 pack from Sam's club which was 15+ lbs on the package. After I was done trimming the fat side there was about 12 lbs of roast left. There was still some fat in veins between the muscles. How much, if any, of that fat do you folks trim off? DEW

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis