2022年1月14日 · Best pork fat to buy and add is Trimmed Pork Backfat, if you can find it. So in a case where you have lean or rando cuts of pork you just also grind in fat. I do stuffed sausages at 80% meat and 20% fat all the time. I oftne do this with lean venison meat that has no fat and use pork back fat and my sausages come out amazing!

2016年4月23日 · Always fat side down. Meat is not a sponge, the fat just rolls down the meat, in the process keeps a bark from forming, and it's difficult enough to get a nice bark in an electric smoker. Last edited: Apr 23, 2016

2010年6月9日 · I catch the juices in a pan, separate the fat and mix it back in with the finished pulled pork. TA DA.. no flavor lost. Any fat, gristle, etc. that is still left when it gets done cooking does get separated and discarded.

2008年8月21日 · Fat in a pork butt will generally run 20% by weight, not volume. People confuse the two, but all sausage making should be done by weight. Fat weighs less that lean because it has less water content. 10% vs. 75% water. The volume makes no difference. Go by weight.

2012年8月12日 · Pork butts already got a lot of fat running through them, so you are not going to loose any juiciness by removing the extra fat. Also by taking the fat cap off you allow the rub to contact the meat, and since you pick out most of the fat when you pull the pork you would just end up tossing all that flavored bark away if it was on the fat cap.

2011年6月21日 · 2. Leave it on, smoking fat cap down. Yes, No 3. Leave on, smoking fat cap on top. Yes 4. Some other answer I haven't thought of... Smoke fat cap up, score in 1" squares and smoke as usual (foil at 165º and pull at 200º-205º) I f you want pulled pork If you want bark, Don't foil and continue to smoke till 205º

2011年1月21日 · 80/20 makes the math simple and this chart is a simple mix and match to figure out the amount of fat for any weight of meat 1 pound or higher :) How Much Fat Do I Need - 80% Meat, 20% Fat Chart. 1 pound Meat, 0.25 pound Fat = 1.25 pound Mixed; 2 pounds Meat, 0.5 pound Fat = 2.5 pounds mixed; 4 pounds Meat, 1 pound Fat = 5 pounds mixed

2012年1月17日 · yes, you can use pork butts to make your sausage with out adding any extra fat. you do have to buy untrimmed whole pork butts. ask your butcher to sell them to you the way he gets them in. the ones that are re wrapped in the meat case may have a little of the fat trimmed off. the ones I usually get come 2 butts per cyrovac package.

2011年7月6日 · Intramuscular fat, aka Marbling, contributes to flavor, moistness and tenderness. It is low density and will melt easily. It is low density and will melt easily. Inter- muscular fat, between muscles, and Subcutaneous fat, aka Fat Cap, is a higher density fat that does melt and "Bastes" meat but requires a High temperature to render completely ...

2010年8月22日 · i remove the fat cap on a boston butt, but how about this trick i have tried,you cut the fat cap almost all the way off just leaving it attached at one side and you can get the rub underneath and still get the juice from the fat, then just cut off and chuck when done and you still get bark on all sides.