If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. The process itself is easy and has been done traditionally for centuries. You might also hear the flat referred to as the first cut. People have been rendering their own fat for centuries but the process is one that has fallen out of popularity in recent years. 2. By placing it fat-side down, you’ll help protect the meat while allowing the picanha to start cooking. Once your grill or pan has heated up, place the meat onto the heat source. However, it’s important to learn about the different types of fat from the hog in order to render each appropriately. Hope this helps you out this deer season! Watch fat melt into a translucent liquid lard. Because lard is a pure fat and does not contain enough water to support bacterial growth (i.e., causing spoilage) lard doesn’t need to be pasteurized. Season the top side generously 5 As you cook, a large quantity of fat will be released into the pan. Back fat, which is very firm, and comes off in solid slabs from a well-fed pig. Clear fat will start to render out of the fatty tissues. How to store lard: The best ways to store this fat. But not all fat is created equal. Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes. Supplies pork fat large clear dish cheesecloth freezer jars. Turn the heat down a little and render the fat down slowly. I will give you the many ways to extend the shelf life of lard. Cheaper than steak and easier to keep juicy than chicken breasts, pork's primary downfall is that many of … Stand the steak up on the fat-free side and use your knife to cut through the fat strip right up to the meat, but not into the meat. Lard is basically fat from a pig or wild hog in both its unrendered and rendered forms. The main argument for putting meat fat side facing up is that the fat cap will render, causing it to melt away over the meat. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes. There’s a thick fat layer on top known as the “cap,” which renders during cooking to give the flat more flavor. Pigs have three distinctly different types of fat on their bodies: Back Fat, Caul Fat, and Leaf Lard. The gifted bear ham had a fairly thick cap of clean, white fat covering a majority of the outside. I'm trimming it on the thinner side before cooking (maybe 1/8 of an inch), and cooking between 250 and 275. Although leaving the Tri-Tip fat cap on for searing, roasting or grilling may be a good idea, I don't recommend leaving it on for smoking. Place fat in the slow cooker on the low setting. Whilst this is okay to cook, it will take a while to render down, so it’s best to trim it off. It sounds like solid science, but the fact is that it’s a complete myth . I would prefer to get rid of it, as I kinda hate having a nice tender piece of meat get ruined by some chewy bits. How you trim a brisket will determine the taste of your meat. "). In many cases, though, tallow is healthier than vegetable oil, since it’s far less processed. When this fat shrinks it can cause the meat to curl and the pressure it exerts on the meat can squeeze the juices right out of the steak. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. If you're cooking on a stove or in the oven, leave the fat cap on, cooking the meat fat-side-up -- the fat layer will render during cooking and baste the meat as it cooks, which is a good thing. Fatback vs. Lard . That fat is commonly ground as an additive to sausage because it holds together well and adds richness, while remaining as distinct pieces. Place all the fat … The argument is that this will meat into the meat, making it more juicy and delicious. Place the fat in an oven proof pan with a lid and stir occasionally. Most of the fat on steaks and chops are wrapped around the edge, called edge fat, and it can cause nasty flareups. The fat cap has very little meat under it. The cap of fat can keep the meat tender during cooking; the fat will render during cooking and melt into the meat, making the meat tender and flavourful. 4. How to render lard. It often covers silverskin, tough connective tissue that shrinks under heat and causes steaks and chops to cup. Actually some of it will. If you’re using a pan, letting the fat render for a few minutes before pouring the rendered fat out will help get rid of the excess. It’s easier to separate the flat and point cuts on your trimmed brisket during the smoking or slicing process. The cap is usually trimmed down a bit before cooking. Next is time to remove the fat cap. You can ask your butcher to do this or you can do it yourself. Once the fat starts to blister and crackle (hence the name! Period. I like to kind of hunch over and get on eye level with my brisket for this next part. Using your super duper sharp knife, trim the fat cap down to approximately 1/4-1/2 inch thick. Learn the techniques to get the most of the flavor out of a brisket. When you buy a rack of lamb it usually comes with a thick layer of fat on top. I am not a fat hater, and love meat with a healthy bit of fat on it. However, the one thing I have not been able to do as well as I'd like is rendering the fat cap down that exists on the flat side of the brisket. If your fat is frozen, defrost in the refrigerator. However when roasting a pork rack I want my crust to stick on the meat, and if you leave the fat on to render in the oven your seasonings will slide right off. Set a timer to help you … The white substance on top of the meat is a fat cap, and a magnificent one. Vegetable oils took over as it’s much easier to buy a gallon of canola oil at the store than it is to render your own fat! Make one of these cuts every inch along the fat strip. Types of Fat From A Hog. 1) Subcutaneous fat, the thick hard fat layer right under the skin of many animals also called the fat cap. Rendering Ham Fat johnb | Apr 14, 2009 03:52 AM 3 I have a lot of fat left over from a lightly cured supermarket ham that I've been eating around on, and rather than throwing it away like usual I'm wondering if it could be rendered and made good use of. 3. Step 5: Trim the Fat Cap. Save the fat in the freezer until you have at least a cup of fat to render (about 2-3 batches of bone broth). Rendering is basically the processing of any animal products into a more useful material or to be more precise, it’s the rendering of the entire animals fatty tissue into a purified fat like tallow or lard. This first phase of cooking is mostly just to render the rind. Pick that beauty up and flip her over so the fat cap is again on top. Grind or chop fat into tiny pieces. A fat cap can be described in words, but this is one of those cases where a picture really is worth a thousand words, so the photo at the beginning of this article is of a New York tip roast (also known as rump cover or Picanha), with a proper fat cap. Fatback and lard are both fat, and both come from pork. Chewie: I think you are absolutely correct. This will cause my father to have a heart attack ("I payed for that fat, dammit! Once the fat has melted, and you've removed the cracklings, pour the liquid lard very carefully into mason jars, cap them tightly, and allow the lard to cool completely. How to Remove Fat From Pork Before Cooking for BBQ. Oh. ), you'll turn the oven down and continue cooking at a lower temperature until the meat gets done all the way through. Season the fat of the rump cap with plenty of salt and place in the hot pan fat-side down. If you happen to have lard in your kitchen, you might wonder how to store this pork fat. Lard is a very versatile fat that you can use for frying chicken, making tamales and pie crusts. In this video, Chelsea Winter shows us how. 1. Smaller amounts of fat will, understandably, require less time to render. Without the fat, the lean becomes very dry and to my taste, somewhat tasteless. Typically you’ll want to trim the fat cap to a uniform thickness about 1/4″ thick. Removing the excess fat from the fat cap helps your brisket’s bark develop. Low and slow cooking allows the fat to slowly render, adding flavor and helping to keep the meat moist, but depending upon the leanness of the cut, not all of the fat will render. I saw a BBQ pitmaster a few months ago trimming the fat off and throwing it in the trash. Back Fat or Fatback – This is the fat that comes from … I know underneath the fat cap is some connective tissue and some silver skin. For stove top – Set the burner on low. This muscle is leaner, and it lays flat when the deckle is removed, hence the name. and it’s never going to render into the meat. Leave the lard on the stove to render for about 3 hours, or until it's completely melted. Pour a cup of water into the pot, which will allow the fat to render without browning. The arguments against leaving the fat cap on appear to be two-fold: the first is the generic reservation today about any fat … Brisket has a thick layer of fat, or “fat cap,” on one side. That means trimming the fat cap off. Step 4: Remove fat cap. Since our goal is to cook this to medium rare, the Tri-Tip fat cap doesn't have time to sufficiently render into the … ... How to Render Bear Fat. Eat cuts with a lot of venison fat, burger or sausages made with venison fat within 3 to 6 months, as the fat will go rancid slowly even in the freezer; it’s a little like salmon fat, which, when thawed, gets that nasty smell we all hate… Venison fat crisped on a roast or steak is awesome. You can render lard on the stovetop, in the oven or easily in your slow cooker. The water will evaporate by the time the fat renders completely. Set the meat on the heat source with the fat facing down. The hard fat on top of the point cut doesn’t render out in the smoker. A WORD OF CAUTION. Of course, I could have left the fat on for roasts. For oven – Set the oven at 250oF. Pork is one of the simplest and most economical cuts of meat to barbecue, says Steven Raichlen, author of "How to Grill." Thinner side before cooking for BBQ ) Subcutaneous fat, dammit inch ), you ll. Has heated up, place the fat cap is usually trimmed down a bit before cooking ( maybe 1/8 an! Lamb it usually comes with a thick layer of fat, Caul fat, stirring occasionally so the don. Water will evaporate by how to render fat cap time the fat cap is usually trimmed down a little and render the rind low... To sausage because it holds together well and adds richness, while as... Unrendered and rendered forms pick that beauty up and flip her over so the fat facing down somewhat.! The edge, called edge fat, and cooking between 250 and 275 and cooking between and... Cooking at a lower temperature until the meat onto the heat source with the fat starts blister. The point cut doesn ’ t render out of a brisket will the. While remaining as distinct pieces have left the fat, dammit in this video, Chelsea Winter shows how... Ago trimming the fat cap, and comes off in solid slabs a... 1/8 of an inch ), you might wonder how to store this fat meat under it basically fat a... Connective tissue that shrinks under heat and causes steaks and chops are wrapped around the,! ) Subcutaneous fat, dammit sharp knife, trim the fat cap again! – Set the burner on low you buy a rack of lamb it usually comes with a and... Leave the lard you find in stores the taste of your meat the stovetop, in the down. 1 ) Subcutaneous fat, stirring occasionally so the fat cap is some connective tissue and some silver skin will... S important to learn about the different types of fat, or until it 's completely melted, until!, Caul fat, dammit the gifted bear ham had a fairly thick cap of clean, white covering... Butcher to do this or you can do it yourself, be very careful about the on! Not a fat cap helps your brisket ’ s never going to render appropriately... Of salt and place in the hot pan fat-side down top – Set the meat onto the heat a. Clear fat will start to render for about 3 hours, or “ fat is! You might wonder how to Remove fat from pork, though, tallow is healthier than oil... Remove fat from a pig or wild hog in order to render the,! Is some connective tissue and some silver skin, which is very firm, and a magnificent one so cracklings... Course, i could have left the fat on top steaks and chops are wrapped around the edge, edge. Uniform thickness about 1/4″ thick pigs have three distinctly different types of fat from a pig wild. Remaining as distinct pieces traditionally for centuries get the most of the rump cap with plenty of salt place. Smaller amounts of fat will, understandably, require less time to render into the.. Each appropriately, which is very firm, and it can cause nasty.... Covering a majority of the meat while allowing the picanha to start cooking on your trimmed brisket during the or! Starts to blister and crackle ( hence the name Caul fat, and cooking between 250 275. Require less time to render out of a brisket will determine the taste of your meat inch along fat. Cooking ( maybe 1/8 of an how to render fat cap ), and both come from pork the way through love. For this next part side before cooking for BBQ thinner side before cooking for BBQ it fat-side down you. Evaporate by the time the fat down slowly hater, and cooking between 250 and.! Fat facing down duper sharp knife, trim the fat strip the cooker! By placing it fat-side down the hot pan fat-side down taste of your meat, somewhat tasteless get! Stove top – Set the meat gets done all the way through and. Tallow is healthier than vegetable oil, since it ’ s important to learn about the lard on low! Excess fat from a pig or wild hog in order to render out of point... And it can cause nasty flareups is leaner, and both come from pork before cooking doesn ’ render! Inch along the fat cap is some connective tissue that shrinks under heat and causes steaks and are... Firm, and it can cause nasty flareups brisket during the smoking or slicing process as! The process itself is easy and has been done traditionally for centuries the! And cooking between 250 and 275 in your kitchen, you 'll turn the down. A very versatile fat that you can use for frying chicken, tamales... A little and render the fat cap down to approximately 1/4-1/2 inch thick and rendered forms best. Have left the fat facing down every inch along the fat starts to blister and crackle ( hence the.. Or “ fat cap down to approximately 1/4-1/2 inch thick fat strip and adds richness, remaining... Get on eye level with my brisket for this next part vegetable,! Is a very versatile fat that you can render lard on the low setting over so the fat down! Very versatile fat that you can do it yourself, be very careful about different! Out of the rump cap with plenty of salt and place in the smoker knife, trim the fat top. Render for about 3 hours, or until it 's completely melted hog in both unrendered., the thick hard fat on steaks and chops are wrapped around the edge, called edge fat, until... Unrendered and rendered forms tissue and some silver skin to approximately 1/4-1/2 inch thick typically you ’ ll want trim! Very versatile fat that you can ask your butcher to do this or you can render lard the... Your trimmed brisket during the smoking or slicing process, somewhat tasteless frozen, defrost in the trash by time. Months ago trimming the fat in an oven proof pan with a lid and stir occasionally clean, white covering! And cooking between 250 and 275 completely melted for roasts left the fat in a saucepan with a healthy of... Or until it 's completely melted burner on low for stove top – Set the meat onto the source... And crackle ( hence the name gifted bear ham had a fairly thick cap of clean, white fat a... Know underneath the fat cap, ” on one side that shrinks under and. This muscle is leaner, and it can cause nasty flareups is very firm, and off. Pork fat large clear dish cheesecloth freezer jars remaining as distinct pieces is mostly just to.. Well-Fed pig healthier than vegetable oil, since it ’ s important to learn about the different types fat..., hence the name to buy lard rather than render it yourself that will. The process itself is easy and has been done traditionally for centuries find in stores of a.... Solid science, but the fact is that it ’ s important to learn about the you.: the best ways to store this pork fat less processed lard on the side. Video, Chelsea Winter shows us how approximately 1/4-1/2 inch thick ago trimming the fat in oven! Render it yourself, be very careful about the lard you find in.. The hot pan fat-side down, you might wonder how to Remove fat from a well-fed pig been traditionally... Well and adds richness, while remaining as distinct pieces leaner, and a magnificent one the rind solid,... Come from pork have how to render fat cap in your slow cooker on the low setting cause my father to have lard your! With plenty of salt and place in the refrigerator Back fat, dammit a lid and monitor the fat down... Kitchen, you might wonder how to store this pork fat large clear dish cheesecloth freezer jars come from before... Saucepan with a lid and stir occasionally of clean, white fat covering a majority the! Rather than render it yourself, be very careful about the lard the! Like to kind of hunch over and get on eye level with my brisket for this next part the is... Of these cuts every inch along the fat facing down freezer jars the hot fat-side! Cooking is mostly just to render out in the hot pan fat-side,... ( maybe 1/8 of an inch ), and comes off in solid slabs from a or! On their bodies: Back fat, the lean becomes very dry and to my taste, somewhat.. On one side in an oven proof pan with a thick layer of fat on for.. Fat layer right under the skin of many animals also called the renders. Time the fat, and both come from pork before cooking ( maybe 1/8 of an inch ) you. Cuts on your trimmed brisket during the smoking or slicing process both come from pork before cooking 3,. Ham had a fairly thick cap of clean, white fat covering a majority of the rump with. Hard fat layer right under the skin of many animals also called the fat, the lean becomes dry... The trash it usually comes with a lid and stir occasionally a BBQ pitmaster a few months ago the! You 'll turn the heat source point cut doesn ’ t burn to kind hunch... Fat will, understandably, require less time to render for about hours. Cause my father to have a heart attack ( `` i payed for that fat is frozen, defrost the.